Potato Kurma Recipe – Potato Kurma For Poori, Chapathi

• Potato – 2 nos
• Big onion – 1 no
• Tomato – 1 no 
• Curry leaves – Few
• Turmeric powder – 1/8 tsp
• Mint leaves – 1 tbsp (chopped)
• Garam masala powder – 1/2 tsp (optional)
• Cooking oil – 2 tbsp
• Bay leaf – 1 no
• Salt & water – as needed

To grind

• Grated coconut – 3 tbsp
• Green chilli – 2 nos ( use 4 for more spicy taste)
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Cardamom – 1 no
• Ginger & Garlic paste – 1/2 tsp
• Fennel seeds – 1/2 tsp
• Cashew nuts – 3 nos

• Wash and peel the skin of potato.Chop into small pieces and set aside. Chop onion, tomato and keep aside.
  
• Grind all the ingredients given under “ To Grind” to a smooth paste.Keep it aside. 
  
• In a pressure cooker base, heat oil and saute a bay leaf. Add onions, curry leaves and saute till transparent. Now add tomato pieces and saute until mushy.
  
• Add the potato cubes, ground masala paste, chopped mint leaves and saute for a minute. Add turmeric powder, salt and mix well. Wash the mixie jar with 1/4 cup water. Add it Saute the mixture till raw smell leaves.. Lastly add 1 cup of water and  1/2 tsp of garam masala powder ( If  using) mix well.
   
• Pressure cook in very low flame for 2 whistles or in high flame for 4-5 whistles. Open the lid after the steam is released. Mix well and add some water if the kurma is too thick. Boil for a minute and serve with poori or roti.
  
  

Enjoy !

• Adjust the quantity of green chilli as per your taste buds.
• You can use 1 tsp of red chilli powder instead of green chillies.
• Adding garam masala powder is optional.
• For variations, saute the whole spices along with bay leaf instead of grinding them. It gives a different flavor.
• Finally garnish with coriander leaves if you like. As I din’t have the stock, I couldn’t use it.