Potato Kurma

This is a popular breakfast item in India. I love it throughout the day. This yummy sabji is served with hot puffed puris. At our home we have it for brunch on the weekends. It is easy to make and very filling and tasty. That way you can come out of the kitchen soon and enjoy the weekend with your family.

I used 6 green chilies, you can adjust according to if you want it more hot or a little mild. I made whole wheat puris to go with this dish. I have seen various recipes for Potato Kurma, some have a green gravy and some a yellow gravy. This recipe has a green gravy and you can keep the consistency of the gravy as you desire, mine is on the thicker side.

Serves 4-6

Ingredients

5 big potatoes, boiled, peeled and cut into cubes
1 big onion, finely chopped
1/2 cup coconut milk (optional )
1 cup water
1 tbsp oil
1/4 tsp cumin seeds /  jeera
a pinch of asafoetida / hing
salt, to taste

To grind into a paste

1 medium onion, peeled and coarsely chopped
1/2 cup of frozen peas, thawed
3 garlic cloves, peeled and chopped
6 green chilies, chopped
1/4 cup fresh grated coconut
1/2 cup cilantro /  dhaniya patta
2 tsp poppy seeds / khus khus soaked in 1/2 cup of water
1/2 tbsp coriander seeds / dhaniya
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tbsp oil


Method


For the paste

• Heat 1 tbsp oil in a saucepan, to it add the cumin seeds, coriander seeds and fennel seeds. When they start to sizzle and change color, within seconds, add the green chilies. Let this sizzle in the oil for another 10 seconds.
• Next goes in the chopped onions and garlic. Saute till translucent. Remove from heat.
• Blend the onion mixture, coconut, cilantro and poppy seeds together in a blender and grind to a fine paste. Set aside

For the rest of the preparation

• Heat 1 tbsp of oil in a large saucepan . When hot add the cumin seeds and the pinch of asafoetida. The cumin seeds will start to change color immediately, add the curry leaves and let it sizzle for 10-15 seconds.
• Next add the chopped onions and saute till translucent.
• Add the coconut milk, the prepared paste, water, chopped potatoes, green peas and salt. Cover and let it cook for 10 minutes. Remove from heat and serve hot with some whole-wheat puris for a wholesome breakfast.