Nilgiri Potato Kurma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates.
• STEP 4.Add boiled and cubed potatoes, coconut milk, and water. Mix well and simmer for 10-15 minutes.
• STEP 5.In a blender, grind together fresh coriander leaves, mint leaves, green chilies, and grated coconut to a smooth paste.
• STEP 6.Add the ground paste to the potato mixture and cook for another 5 minutes. Adjust the consistency by adding more water if needed.
• STEP 7.Garnish with chopped coriander leaves and serve hot with rice, roti, or dosa.

Cooking Tips

• You can add vegetables like carrots, peas, or beans to make it more nutritious.
• For a richer flavor, you can add cashew paste or almond paste to the kurma.
• If you prefer a spicier kurma, increase the quantity of green chilies or add red chili powder according to your taste.
• To make it vegan, replace ghee with oil and skip the dairy-based garnish.

Storage and Serving

• Nilgiri Potato Kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kurma on the stovetop or in the microwave before serving.
• Serve the kurma hot with steamed rice, roti, or dosa for a delicious and satisfying meal.