Nilgiri Potato Kurma Recipe

Nilgiri Potato Kurma is a flavorful and aromatic South Indian dish made with potatoes and a blend of fresh herbs and spices. The dish gets its name from the Nilgiri region in South India, known for its lush greenery and rich biodiversity. The kurma has a creamy and mildly spicy gravy that pairs well with rice, roti, or dosa. It is a perfect comfort food option for vegetarians and can be enjoyed as a main course or a side dish.

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40minstotal
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Nilgiri Potato Kurma
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Ingredients for Nilgiri Potato Kurma Recipe

  • 1.33 Medium Sized Potatoes, Boiled And Cubed
  • 0.67 Onions, Finely Chopped
  • 0.67 Tomatoes, Finely Chopped
  • 0.67 teaspoon Ginger Garlic Paste
  • 0.33 teaspoon Mustard Seeds
  • 0.33 teaspoon Cumin Seeds
  • as needed A Handful Of Curry Leaves
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • As required Salt To Taste
  • 0.33 cup Coconut Milk
  • 0.17 cup Water
  • 0.67 tablespoon Oil
  • as required For The Paste
  • as required A Handful Of Fresh Coriander Leaves
  • as needed A Handful Of Mint Leaves
  • 0.83 En Chilies
  • 0.08 cup Grated Coconut

Directions: 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.
Nutrition
value
177
calories per serving
6 g Fat5 g Protein25 g Carbs9 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    5g
  • Carbs
    25g
  • Fiber
    9g

MacroNutrients

  • Carbs
    25g
  • Protein
    5g
  • Fiber
    9g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    75mg
  • Iron
    4mg
  • Vitamin A
    1279mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    70mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    95mg
  • Manganese
    < 1mg
  • Phosphorus
    107mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp