Potato Kurma is a culinary masterpiece that transports you to the grandeur of Mughlai cuisine. Small potatoes, soaked in a creamy blend of curds and saffron, create a dish that’s not just a feast for the palate but a celebration of rich flavours and indulgence.
About the Recipe
This Mughlai-style Potato Kurma is a testament to the luxury of Indian cuisine. Small, tender potatoes are carefully simmered in a decadent mix of curds, saffron, and a medley of spices, resulting in a comforting and regal dish—a perfect addition to your culinary repertoire.
Why You Will Love This Recipe
Prepare to be enchanted by the luxurious flavours of Potato Kurma! The tender potatoes, soaked in a saffron-infused curd concoction, offer an indulgent and comforting sensory experience. Garnished with fried nuts and cream, this dish is a royal treat for your taste buds.
Potato Kurma
Cooking Tips
Achieve perfection with Potato Kurma by ensuring the potatoes are boiled, peeled, and pricked for optimal absorption of flavours. Frying the onions and potatoes separately enhances their textures and tastes.
Serving and Storing Suggestions
Serve this Potato Kurma hot, garnished with fried nuts, a drizzle of cream, and a sprinkle of fresh coriander leaves. Pair it with fragrant pulao for a complete culinary journey. Leftovers can be refrigerated for a day without compromising the taste.
Other Similar Recipes
Explore the realm of Mughlai cuisine with other classics like Chicken Korma and Vegetable Biryani for a lavish spread that mirrors the grandeur of Indian royalty.
Nutrient Benefits
Potatoes contribute essential vitamins and minerals, while curds offer a dose of probiotics. Nuts and saffron bring their nutritional richness to this decadent dish.
Potato Kurma
Ingredients
- 1/2 kg Small Potatoes
- 2 Onions (large, sliced)
- 1 cup Curds
- 1 tsp Sugar
- 1/2 tsp Turmeric Powder
- 3/4 cup Oil
- 2 Bay Leaves
- 3 to 4 Green Chillies (slit)
- Saffron (a pinch)
- 1/2 cup Hot Milk
- Salt to taste
For Garnish:
- Fried Nuts (few)
- 1 tbsp Coriander Leaves (chopped)
- 1/2 cup Cream
Grind to Paste:
- 1 inch Ginger
- 6 cloves Garlic
- 3 to 4 tbsp Coconut Gratings
- 6 to 8 Cashew Nuts or Almonds
- 1/2 tsp Mint (chopped)
- 1 tsp Coriander Leaves (chopped)
Dry Roast and Powder:
- 3 Cloves
- 2 Cardamoms (small)
- 1 tsp Poppy Seeds
- 1/2 tsp Shahjeera (optional)
- 3 to 4 Red Chillies
Instructions
- Boil, peel, and prick potatoes.
- Soak saffron in hot Milk.
- Fry onions till light brown; remove.
- Fry potatoes till browned and set aside.
- Season with bay leaves and green chillies.
- Add ground masala, turmeric powder, and fry.
- Add the powdered masala and fry till the oil surfaces.
- Add water and saffron Milk, cover and cook.
- Beat curds with sugar and pour into gravy.
- Add fried potatoes and onions.
- Simmer, garnish, and serve hot.
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Frequently Asked Questions:
Can I use regular potatoes instead of small ones in Potato Kurma?
Certainly! While small potatoes add a unique texture, regular potatoes can be cut into bite-sized pieces for a similar taste.
Is it necessary to use saffron in Potato Kurma?
Saffron adds a distinct flavour and aroma to the kurma, enhancing its richness. However, the dish can still be enjoyed without compromising its deliciousness if unavailable.
Can I prepare Potato Kurma in advance for a party?
Absolutely! Prepare the kurma ahead, refrigerate, and reheat before serving for the same delightful flavours.
What pairs well with Potato Kurma besides pulao?
Potato Kurma complements various Indian breads like naan or chapati. It also pairs well with steamed rice or biryani for a diverse dining experience.
Can I omit cream in the garnish for a lighter version of Potato Kurma?
Certainly! Omitting cream maintains the dish’s essence while offering a lighter alternative for those seeking a healthier option.
Enjoy the regal flavours of Potato Kurma!
1 comment
This sounds excellent!