## Potato Kurma (Recipe In Hindi) (South Indian Recipes Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic ** Potato Kurma (Recipe In Hindi)** with this easy-to-follow recipe. A traditional **South Indian Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 35 minutes
**Total time:** 45 minutes

**Cuisine:** South Indian Recipes
**Course:** Lunch
**Diet:** Vegetarian

### Ingredients for Potato Kurma (Recipe In Hindi):

* 3 आलू
* 1 प्याज – बारीक काट ले
* 2 टमाटर
* 1 तेज पत्ता
* 2 लॉन्ग
* 1 इंच दाल चीनी
* 1 छोटा चमच्च अदरक लहसुन का पेस्ट
* 1/2 छोटा चमच्च हल्दी पाउडर
* 1-1/2 छोटा चमच्च लाल मिर्च पाउडर
* 1 छोटा चमच्च धनिया पाउडर
* 1/2 छोटा चमच्च गरम मसाला पाउडर
* 1 बड़ा चमच्च तेल
* नमक – प्रयोग अनुसार
* 1 छोटा चमच्च सौंफ
* 1 छोटा चमच्च जीरा
* 1/2 कप नारियल – कस ले

### Step-by-Step Instructions to Make Potato Kurma (Recipe In Hindi):

1. To make Aloo Kurma, prepare all the ingredients first.
2. Pour the potatoes in the pressure cooker with water and cook till 2 cities come.
3. After that, take out the skin of the potato and cut it.
4. After this, put the given material for grinding in the mixer and grind it properly.
5. Now heat the oil in a pan.
6. Add cinnamon, long, bay leaves and onions.
7. Cook onion until it becomes soft.
8. After it becomes soft add ginger garlic paste and cook for 2 minutes.
9. After 2 minutes add chopped tomatoes and cook till they become soft.
10. After it becomes soft, add turmeric powder, red chili powder, coriander powder, garam masala powder and mix it.
11. Cook for 2 minutes and then add chopped potatoes to it.
12. Combine the potato and add coconut paste and 1 cup of water.
13. Cook the kurma till the potatoes become soft.
14. After cooking, turn off the gas and serve hot.

### Tips for the Best Potato Kurma (Recipe In Hindi):

* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.

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