Thursday, March 28, 2013

Potato kuruma - Potato korma

Potato kuruma - Potato korma

Preparation time: 5 mins
Cooking time : 15-20 mins 


1 onion (finely chopped)
1 tomato (finely chopped)
1tsp chilli powder
1tsp coriander powder
1/2tsp turmeric powder
1-2 potatoes
½ cup green peas (frozen or fresh)
Salt (to taste)
1 bayleaf
¼ cup thick coconut paste

To make paste

1 clove
1 cinnamon
1 onion
1tsp ginger-garlic paste
2-3 green chillies
Handful of mint leaves

How I made it

  • Pressure cook potatoes for 2-3 whistles and remove the outer skin. Cut it into small cubes and keep aside.
  • In a pan heat oil add the items given under “to make paste” column. Fry one by one and cool it. Make a smooth paste in a mixie and keep aside.

  • Heat a wok/skillet, temper bayleaf and add chopped onions. Fry till it turns transparent.
  • Add finely chopped tomatoes; follow by chilli powder,turmeric powder and salt.

  • Now add the ground paste, mix well. Then add water (1 cup) and allow boiling for 3-5 mins.
  • Add potato cubes and green peas to the korma. Let it boil for another 5 mins.

  • Finely add thick coconut paste, mix well. Boil for 2-3mins. Garnish with coriander leaves.

  • Serve hot with steam white rice, idli or dosa.


  • You can use poppy seeds/kasa kasa instead of coconut milk. Soak poppy seeds in warm water for half an hour to grind it as a smooth paste.
  •  This korma taste good even with soya chunks. put soya chunks in hot water for some time. drain the water and add while adding potatoes.