Potato Kurma Recipe

Potato Kurma is a mildly spiced and flavorful South Indian gravy that goes really well with soft phulkas, rotis, or even mild pulao. It has a soft, creamy texture with chunky potatoes soaked in masala and coconut paste. This is one of the easiest kurma recipes that you can try at home.

The main flavor comes from the freshly ground coconut paste which gives a rich, smooth texture to the kurma. With the usual Indian masalas, onion-tomato base and some whole spices, this kurma turns out really good every time. This is perfect for lunchbox too, as it doesn’t turn dry or heavy.

Jump to:

• About Potato Kurma
• Potato Kurma Ingredients
• How to make Potato Kurma Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Potato Kurma

Potato Kurma is one of the easiest kurmas you can make with just a few ingredients and no fancy grinding work other than the coconut paste. Kurma in general is a South Indian style gravy which includes a coconut-based masala, and it's different from sambar or dal-based gravies.

Potatoes are something that pair well with anything – chapathi, pooris, or even lemon rice. In this kurma, they soak up all the masala and become soft and flavorful. The blend of fresh spices with coconut makes the gravy mildly spiced but full of taste. You can also make it when you're short on vegetables.

The masala here is ground using coconut, green chilli, fennel and a few other ingredients. The flavor of fennel adds a nice touch to the kurma and makes it very different from regular gravies. Once you pressure cook everything together and add the coconut paste, it gets a nice thick consistency.

I usually make this when I have only potatoes left and still want something rich and satisfying. It gets done in 30 minutes and tastes like something you made with a lot of effort. That’s the best part!

Potato Kurma Ingredients

• Potatoes – I have used big sized potatoes, peeled and chopped roughly. It adds body to the kurma and becomes soft after cooking. You can also use baby potatoes if you like, just boil them little extra.
• Onion – I used small onion, chopped finely. It gives mild sweetness and makes a good base for the kurma.
• Tomato – I have added one tomato, chopped small. It gives light tangy flavor and also adds little color to the gravy.
• Spice Powders – I used red chili powder, coriander powder and garam masala powder. It gives spiciness, nice flavor and thickness too. You can adjust it according to your spice level and taste.
• Spices – Bay leaf, cloves, cinnamon and cardamom are added for tempering. It gives strong kurma smell. You can skip if not available, but using all gives nice taste.
• Coconut – I used fresh grated coconut for grinding. It gives a creamy texture and very mild sweetness to the kurma.
• Cashews – I added few cashews while grinding the paste. It makes the kurma rich and slightly thick.
• Green Chili – I used one green chili while grinding. You can also add more if you want little more heat.
• Fennel Seeds – It gives sweet smell and that kurma-like taste. I used while grinding the masala.
• Poppy Seeds – I used little for thickening. It gives soft texture to the gravy, you can skip if not available.
• Ginger, Garlic – I used fresh ginger and garlic pieces for grinding. You can also use paste if you prefer. It gives strong base flavor to the kurma.
• Coriander Leaves – For garnishing. It gives nice fresh smell and looks also good.
• Oil – It is used to temper and sauté the spices. I have used regular cooking oil only. You can also use ghee if you want extra flavor.

Similar Recipes

• Veg kurma
• Cauliflower peas kurma
• Chicken kurma
• Paneer kurma
• Tomato kurma

How to make Potato Kurma Step by Step

1.Grind the ingredients listed under ‘to grind’ with little water to a smooth paste, Set aside. Peel the skin from potatoes, chop them roughly and keep immersed in water after rinsing.

2.In a pressure pan, heat oil – add the items listed under ‘to temper’ let it splutter. Then add onion saute till it becomes transparent then add tomatoes and saute till mushy and raw smell leaves.

3.Then add red chilli, coriander and garam masala powders. Add potatoes and saute for 2mins until the masalas blend well. Add required salt. Then add 2 cups of water.

4.Pressure cook for 1 whistle. Once pressure releases, open and coconut paste.

5.Let it simmer for a while till oil separates, this may takes at least 10-12 minutes. Finally garnish with coriander leaves and switch off.

Serve with hot phulkas!

Expert Tips

• Tempering – Use whole spices like cloves and cinnamon. It gives depth to the gravy right from the start.
• Chopping – Rough chop potatoes so they don’t break fully after pressure cooking. Small cubes may melt into the gravy.
• Coconut paste – Don’t add the coconut paste before pressure cooking. Add only after and boil well for taste.
• Grinding – Grind the coconut mixture smooth using very little water. Too much water will make kurma thin.
• Simmering – Let it simmer well after adding coconut paste. Kurma should slightly thicken and release oil on top.

Serving and Storage

Serve potato kurma hot with phulkas, rotis, or even with ghee rice. It also goes well with jeera rice or lemon rice as a side dish.

If you have leftover, store in fridge in a closed container. It stays good for 1 day. Reheat on stove or microwave before serving. Don’t freeze this kurma because of the coconut.

FAQS

1.Can I make this without coconut?

No, coconut is the main base in kurma. If you want, you can try with a spoon of roasted gram dal instead, but taste will differ.

2.Can I add other vegetables to this?

Yes, you can add carrots, peas, or beans along with potatoes to make it mixed veg kurma.

3.Why my kurma tastes raw?

The coconut paste may not have boiled well. Let it cook for at least 10 minutes after adding.

4.Can I use store bought ginger garlic paste?

Yes you can. Just add 1 teaspoon in place of fresh ginger and garlic.

5.Is this kurma spicy?

Not much. It's mild and balanced. You can add extra green chili if you want it hot.

If you have any more questions about this potato kurma recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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