POTATO KURMA
Winter brings out the best food memories and what better way to chase those blues away. Kurma or Korma is a mildly spiced or fiery dish, with a thick cream based sauce or gravy.It has its roots in the Mughlai cuisine.It can be made with vegetables or meat.It is popular in South Asia & can be made with yogurt, cream, nutty base or coconut milk.
This is a favorite breakfast item at my parents place, with the addition of hard boiled egg to the recipe.This goes very well with chapatis coated with ghee( yes, those days dollops of ghee meant healthy food for children) and can be had for lunch with rice too( if it lasts!!!!).This is my Mom’s recipe, I’m sharing here, which I get to try now,never having a chance to try in my growing up years,since my mom is a very fast & good cook.She would be in & out in a jiffy, with the kitchen smelling so good, while I did complete justice to some of my favorite food she cooked.Addition of boiled egg to the preparation adds to the flavor I have heard, could never venture there , owing to my egg allergy( so I had my kurma without them)
This always made a very filling breakfast,since we needed all that energy during our school going days .I still remember, amidst her braiding my long hair & cooking in the kitchen,& the golden melodies floating out of the radio,the cinnamon smell wafted through my senses and filled my soul.
This morning it was freezing outside & the sun played hide and seek amidst blades of frozen grass, I ached for soul food, rather soul breakfast and sure enough this Potato kurma came to my rescue.I’m sure your little ones would enjoy it as much as mine did, since its very mildly spiced,yet creamy & filling what better way to stay warm in winter.
Table of Contents
POTATO KURMA
Ingredients
3 3 Potatoes ( medium size)
2 tsp 2 Oil
1 1 Onion
1 1 Tomatoes
2 2 -3” Cinnamon
4 4 -5 Cloves
3 3 -4 Peppercorns
6 6 -8 Green chillies
1/4 tsp 1/4 Turmeric powder
1 small 1 cup Coconut milk
Salt – to taste
1/2 cup 1/2 Water
Cilantro/Coriander leaves- a bunch
Directions
- Boil the potatoes in the pressure cooker & cube them . set aside.
- In a wok,add some oil,when warm add the cinnamon & clove,fry it for a few minutes, then add the finely blended green chilly paste to it.
- Next add the finely sliced onions, saute till it turns a light brown, then add the turmeric powder & mix well, before adding the sliced tomatoes.
- Allow the tomatoes to cook well & turn soft, now add the cubed potatoes to it & saute for a few minutes.
- Now gently pour the coconut milk & water to the mix, adding salt to taste & keep stirring.Bring it to a boil& remove from heat.
- Garnish with cilantro /coriander leaves & serve hot with chapatis.
Notes
- Hard boiled eggs can be halved & added after step 5 in the procedure, just enough to soak in the curry & get the flavor.