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Potato and Tomato Kurma is a south India styled curry prepared in a coconut based gravy. This Kurma tastes good with roti, chapati, phulka and poori.
Ingredients:
Potatoes – 3
Tomatoes – 5
Fresh Green Peas – 1/4 cup (optional)
Garlic Cloves – 5
Curry Leaves – 6
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Sugar – 1 tsp
Oil – 1 tbsp
Salt to taste
For Gravy:
Coconut Shavings – 1/2 cup
Green Chillies – 3
Ginger – 1/2 inch piece
Tamarind Extract – 1/2 tsp
Coriander Seeds – 1 tsp
Cinnamon – 2 inch piece
Cloves – 5
Method:
- Boil potatoes and cut them into pieces.
- Chop onions and garlic cloves.
- Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves.
- When the mustard seeds start spluttering, add chopped onions and garlic. Saute until onion turns translucent.
- Chop tomatoes and green peas, add it to the sauteed onion.
- Saute until tomatoes are cooked.
- Add salt, turmeric powder an sugar. Mix well.
- Meanwhile, blend all the ingredients for the gravy into a smooth paste, adding little water.
- Add the blended paste to sauteed onion-tomato mixture.
- Set the flame to medium and let it boil for 2 minutes.
- Serve hot with rotis, phulkas etc.,
