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Spicy Potato Kurma |
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| Course |
Side Dish |
| Cuisine |
Pakistani |
| Occasion |
All Ocasions |
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| Category |
Base Course |
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Method |
Stirfly |
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Serves |
3 |
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Ingredients : |
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Potato 1 Large Onion 1 Large Tomato 2 Medium Green Chiles 3 – 4 Red Chile Powder 1/2 tsp Turmeric Powder a big Pinch Salt to taste Talimpu: Chana Dal 1/2 tsp Urad Dal 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Asafoetida a pinch Curry Leaves 6 Oil 1 tbsp Masala: Cinnamon 1 1/2 inch Stick Cloves 3 Star Anise 1/2 Coriander Seeds 1 tbsp Oil 1/2 tsp
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| How to Prepare : |
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- Peel and slice the onion.
- Wash and finely chop the tomato.
- Remove stems, wash and slice the green chiles.
- Halve the potato and boil it in enough water till just soft.
- Strain the potato, peel off the skin and chop into big cubes.
- Mash couple of potato cubes and keep aside.
- Heat oil in a small pan, add all masala ingredients in order.
- Fry them on low flame till aromatic or till they change color.
- Cool the roasted ingredients and grind them into fine powder using a spice blender.
- Heat oil in a pan, add all talimpu ingredients in order.
- When chana dal changes color, add onion and green chiles.
- Fry briefly and stir in chopped tomatoes.
- When tomatoes turn a little mushy, add chopped potato, mashed potato, ground masala powder, red chile powder, turmeric powder and salt.
- Fry for a minute, add around half a cup of water and cook covered on low flame.
- Once the oil separates, uncover and fry for a minute and remove from heat.
- Serve potato kurma with chapati or with steamed rice.
Make sure potato is cooked properly.
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