Aloo/Potato Kurma

It is a best combo for chapatti/ idli/dosa. I have added fresh ground masala. It gives nice taste to this taste. And the extra masala I have added in this dish which gives excellent flavor. The coconut paste gives a good consistency.

You can add any other veggies like carrot, beans with potatoes… 

Here is the recipe...

Ingredients

  (For Curry)

Potatoes – 3 (medium)

Chopped Onions – 1 (big)

Ginger and Garlic Paste – 1 tsp

Sliced Green Chilli -2

Turmeric Powder – ½ tsp

Chilli Coriander Powder – 1tsp

Channa Masala – ½ tsp

Dry Kasoori Methi Leaves – a pinch

Salt to taste

  (For roast and grind)

Red Chilli – 4

Small Onions – 10

Coriander Seeds – 1 tsp

Chopped Tomatoes – 1 (medium)

Sesame oil – 2 tsp

(For Paste)

Grated Coconut – 1/5 cup

Roasted Gram – 2 tsp

(To temper)

Cinnamon – 2 sticks

Fennel Seeds – ¼ tsp

Chopped Coriander Leaves – few

Oil – 1 tsp

 Method

In a pressure cooker, add washed and halved potatoes and cook it till 3 to 4 whistles comes out.

Let it cool down then mash it and keep it in a separate bowl.

In a pan, heat oil and add all the ingredients one by one which are under” for roast and grind” then grind it as a coarse paste.

In a blender add coconut and roasted gram, and make it as a thick paste by adding water.

In a kadai, heat oil. Add the ingredients which are under “to temper”.

Then add chopped onions, ginger garlic paste, sliced green chilli, and salt fry till it becomes mushy.

Now add mashed potatoes and fry for a min. Then add ground masala and water then keep cook for about 5 min.

Add channa masala, chilli coriander powder, turmeric powder and keep cook for about 10 min on low flame.

Then add coconut paste and a pinch dry kasoori methi leaves. Let it be for 2 to 3 min. Then switch off the flame.

 

Serve with hot chapatti!!!