Chinna bangaladumpala Kurma/Baby potato Kurma

Baby potato Kurma is a gravy dish that I made as part of Andhra Thali. In Andhra, Kurma is made with a blend of spices and beaten yogurt rather than using fresh cream. This Kurma goes well with rice, Roti and pulao.

Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 4-5

Ingredients:

Baby Potatoes: 500 grams (boiled and peeled)
Onions : 2 medium sliced
Tomatoes: 2 medium chopped
Green chilies: 3 slit
Ginger garlic paste: 1 tablespoon
Mint leaves: 1 small bunch
Cilantro/Coriander leaves: 1 small bunch
Green peas : 1/2 cup
Yogurt : 1 cup beaten
Red chili powder: 2 teaspoons
Cumin coriander powder: 2 teaspoons
Turmeric: 1/4 teaspoon
Salt to taste

For Tempering:

Cloves/Laung: 5
Green cardamom/Elachi: 4
Cinnamon/Dalchini : 2" piece
Fennel seeds /Saunf : 1 teaspoon
Bay leaf: 1

Method:

Heat oil in a pan and all ingredients listed under for tempering. Fry for 1 minute.
Add onions, green chilies and turmeric. Sauté for 3 minutes until they turn translucent.
Add ginger garlic paste and fry for 1 minute.
Add tomatoes, cilantro and mint. Cook for 3-5 minutes until the tomatoes are mushy.
Add the boiled and peeled baby potatoes( make 3-4 slits for each one so the potatoes absorb the masala's) and fry them for 3 minutes.
Add enough water so all the potatoes are immersed, add green peas and all masala's. Cook for 12-15minutes until the potatoes absorb the spices.
Add beaten yogurt, mix well and cook for 2 minutes. Turn off the stove and serve hot with rice, Roti or pulao.


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