Aloo Kurma | Potato Kurma | Kurma

• 1 tbsp coconut oil
• 1 tsp fennel seeds
• 1 piece cinnamon
• 3 cardamom
• 3 cloves
• 1 large onion ((sliced))
• 4 green chillies ((slit))
• 1 tbsp ginger garlic paste
• 1 tsp turmeric
• 2 tomatoes ((chopped))
• 2 potatoes ((peeled and chopped))
• 1 cup frozen peas
• Salt to taste

To grind for kurma

• 3/4 cup fresh coconut
• 2 tbsp cashews or melon seeds
• 1 tsp fennel seeds

1. 1

   Grind together fresh coconut, melon seeds or cashews and fennel seeds in a blender. If you don't have fresh coconut use frozen coconut or dry coconut.

2. 2

   Grind this mixture to a smooth paste by adding some water. If you are using frozen or dry coconut, grind the mixture using hot water.

3. 3

   Heat oil in a pot or pressure cooker. Add in fennel seeds, cinnamon, cardamom and cloves. Fry them for 30 seconds till fragrant.

4. 4

   Add in sliced onions and saute for couple of minutes till onions turn translucent.

5. 5

   Add in ginger garlic paste and green chillies and saute for 1 more minute.

6. 6

   Now add in turmeric powder, peeled chopped potatoes and salt. Stir fry everything for 2 mins.

7. 7

   Add salt to taste and pour enough water to cover the potatoes. Bring it to a boil and pressure cook for 4 whistle. If you are cooking this in a regular pot, then cover and cook on a low flame for 25 to 30 minutes.

8. 8

   Now let the pressure release naturally on the cooker, add in the ground coconut melon paste and mix well. Simmer for 5 more minutes or cook until the kurma thickens.

9. 9

   Serve this with roti, appam, idiyappam.