POTATO KURMA RECIPE FOR PURI/ POORI

     
    I make this kurma for puri or even some times for biryani / tomato rice / mild pulao. I wanted to post this recipe last week, but some how could not. Aj always prefers kurma for poori than the usual puri masala. This one is very similar to my mixed vegetable kurma. But all potato makes this one really yummy and flavourful!

INGREDIENTS(SERVES 3-4)

Potato	3 (2 cups chopped)
Onion	1 big
Tomato	2 big
Coriander leaves, chopped	2 tblsp
Mint leaves, chopped	2 tblsp
Turmeric powder	2 pinches
Salt	As needed
Garam masala	1 tsp

To grind

Coconut	3 tblsp
Cashew nuts	5-8
Green chillies	5
Ginger	1/2 inch piece
Garlic	3 cloves
Fennel	1 tsp

To temper

Oil	1 - 2 tblsp
Cinnamon	1 small piece
Elachi	1
Cloves	1
Jeera	1 tsp
Bay leaf	1
Curry leaves	1 sprig

 

Method

Grind the items under ‘To grind’ table to a smooth paste using little water. Heat a small pressure cooker with oil and temper with the items given under the ‘To temper’ table.Fry onion till transparent and then add tomatoes, salt and fry till mushy. Add chopped coriander and mint leaves. Give it a fry and add the ground paste. Add turmeric and garam masala powder. Fry for 5 minutes in low flame or till oil separates. Add chopped potato and mix well. Fry for a couple of minutes and add required water. Check for salt and mix well. Pressure cook for 2 whistles.

Serve with puri/ pulao/ biryani or even roti /chapati. You can garnish with chopped coriander leaves.

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