Potato Kuruma

Today , it is a recipe with potato. From kids to adults, every one likes potato. I guess, the versatile nature of this vegetable could be the reason behind its success. From starter to dessert, countless choices with this humble vegetable.

My plan was to make something in a jiffy to accompany roti, the Indian flat bread. First I thought of making some dal / lentil, as it is very simple to dump everything into a pressure cooker. Then settled on making this kuruma in a pressure cooker.

This is a very simple and quick recipe to try with but it tastes awesome.All you might need is onion, garlic, tomato and some whole garam masala and of course, potato.This goes excellent with simple pulao varieties, jeera rice and chapathi.

 

Ingredients

Potato ................................... 3 medium ,peeled and cubed to an inch
Onion ...................................  1 big , thinly sliced
Tomato ................................. 2 medium , finely chopped
Amchur/ Dry mango powder.. 1/2 tsp
Salt ....................................... to taste
Coriander leaves .................. few
Coconut milk ...................... 3/4 cup , thick  or Coconut paste 1/4 cup

To grind

Shallots / pearl onions ........... 10
Ginger .................................. 1/2 inch
Garlic pods............................. 7
Dry red chilli ......................... 4
Green chilli .............................1
Cinnamon .............................. 1 inch
Cloves .................................... 2
Green cardamom ................... 2
Poppy seeds............................ 1 tsp
Fennel Seeds.......................... 1/2 tsp
Turmeric Powder ................ ..1/2 tsp

To temper

Oil ....................................... 3 tsp
Cinnamon ........................... 1/2 inch
Cloves ................................ 2
Cardamom ......................... 2

Curry leaves ......................... few

Method

1. Grind all the ingredients given under grind with some water to a smooth paste.
2. Heat oil in a pressure cooker , add the ingredients to temper.
3. Now add  the sliced onions and saute until translucent.
4. Add the ground paste and saute till the raw flavor is gone.
5. Add the chopped tomatoes , amchur powder and cook until they turn become soft and melt.
6. Add the potatoes ,salt and enough water ( I used 1 3/4 cup) and cover and cook for a whistle.
7. Once the cooker is cooled completely , open the lid and add the coconut milk / coconut paste .
8. Turn the heat on and allow the gravy to come to a soft boil on medium low.
9. Turn off the heat and add chopped coriander leaves.