Potato Kurma For Poori, Roti 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 sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes and cook until they turn mushy. Then, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 4.Add boiled and mashed potatoes to the pan and mix everything together. Cook for a few minutes.
• STEP 5.In a blender, grind coconut, cashews, and poppy seeds into a smooth paste. Add this paste to the pan and mix well.
• STEP 6.Add water to adjust the consistency of the kurma. Simmer for 5-7 minutes until the flavors blend together.
• STEP 7.Garnish with fresh coriander leaves and serve hot with poori or roti.

Cooking Tips

• You can add vegetables like carrots, peas, or beans to make the kurma more nutritious and colorful.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a richer flavor, you can add a tablespoon of fresh cream or yogurt to the kurma before serving.

Storage and Serving

• 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 potato kurma hot with poori or roti for a delicious and satisfying meal.