Simple Potato Kurma / Gravy Recipe with step by step pictures

This is one of those recipes that are very quick to make and delicious as a side with roti / chapathi. I use this base to prepare various gravies and change the vegetable / add panner / channa.

This recipe is very handy when need a quick dinner or need to pack it for the kids lunchbox.

The base freezes well / can also be stored in the refrigerator for a couple of days.When this is there in the fridge, all it takes is a few minutes to get the side dish done!

5 from 2 votes
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Simple Potato Kurma / Gravy Recipe

A quick and simple side dish to go with Roti / Chapathi.

Course: Side Dish
Cuisine: Indian
Ingredients
  • 2 numbers Onions, chopped
  • 2 numbers Tomato, chopped
  • 3 pieces Garlic
  • 1 inch piece Ginger
  • 1 teaspoon Poppy seeds
  • 2 teaspoons Melon seeds
  • 2 tablespoons Oil, divided
  • 2 pieces cloves
  • 1" piece cinnamon
  • 1 teaspoon Red chili powder
  • 2 large potatoes , cut to bite sized pieces
  • Salt to taste
  • Corinader / mint leaves to garnish
Instructions
  1. Heat a tablespoon of oil in a pan and put in the onion, garlic,ginger, Saute till onion is translucent.

  2. Put in tomatoes and cook till mushy.Let it cool

  3. Once the mixture has cooled down, transfer it into a mixie jar, add poppy seeds and melon seeds and grind to a fine paste. Add water only if needed.

  4. Heat a pressure cooker with the remaining oil and add the cloves and cinnamon

  5. Put in the ground paste , red chili powder, salt and give it a mix

  6. Add the cubed potatoes and a little water and pressure cook fr 3 hisses / till potatoes are cooked but not mushy.

  7. Remove onto a serving dish and serve garnished with coriander / mint leaves.

Recipe Notes
  1. The ground paste can be stored in the fridge / freezer to be used later
  2. Using this base,  channa can be soaked and cooked in the same way.

Step by step method to prepare Simple Potato Kurma / Gravy Recipe

Heat oil in a pan and add the onion, garlic and ginger. Saute till the onion turns translucent. Then add the tomato and cook till it is soft. Remove from heat and let it cool. Transfer into a mixie jar and add poppy seeds and melon seeds.Grind to a smooth paste. Do not add water unless needed.

Heat a pressure cooker with the remaining oil and add the cloves and cinnamon. Put in the ground paste, red chili powder and salt. Add the cubed potatoes and a little water and give it a mix. The quantity of water will depend on the consistency you prefer. Cover and cook for 3 hisses / till the potatoes are done but not mushy.

Remove from the cooker and serve garnished with mint / coriander leaves.

Note:

  • The tomato – onion base can be made ahead and refrigerated / frozen.
  • The same base can be used to make channa masala too. Add soaked and drained channa instead of potato.

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