Potato Kurma

This one is directly from my mom’s kitchen, however I had made some omission. So while in the traditional variant coconut milk would be the base for the gravy, in my twisted variant I have gone for cashew nut paste. I have gone easy on the spice & grated coconut here. This dish a perfect foil for poori or roti.

Ingredients

• 4 medium potatoes boiled
• 1 onion large finely chopped
• 1 tbsp. ginger garlic paste
• 1 sprig curry leaves
• 1 tbsp. chilli powder
• 1 tsp. coriander powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder
• 3 tbsp. grated coconut
• 1 tbsp. fennel seeds
• 8-10 pcs cashew nuts powdered
• 1 ½ veg stock cube
• 2 tomatoes small finely sliced
• Coriander leaves to garnish
• 2 tbsp. veg oil

Grind coconut, fennel and cashew nuts together. Keep aside.

In a deep bottom non-stcik pan, add oil, Saute onion till translucent. Add ginger garlic paste and curry leaves and sauté for about two minutes. Add chilli, turmeric, coriander and garam masala powder. Saute for a while.

Add tomatoes and the coconut mixture and veg stock cube. Mix nicely and add ¼ cup water; cover and cook till tomatoes are done.

Remove from heat. Let the mixture cool. Grind them to a fine paste.

To the same pan add the paste, potatoes and ½ cup water. Cover and cook for about 5-8 minutes or until the gravy thickens. Check for salt.

Remove from heat and garnish with coriander leaves.