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Spicy Potato Kurma

21 Jul

Bangala Dumpa Kurma.

Onion and tomato are cooked in tempered oil. Potato is boiled and cubed and added to the onion tomato mixture. A freshly made spice powder is used for taste and aroma. Once the potato is absorbs all the flavors, the kurma is served with chapati or with roti etc.
Makes: around 3 Servings of Bangala Dumpa Kurma.


Potato 1 Large
Onion 1 Large
Tomato 2 Medium
Green Chiles 3 – 4
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste


Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp


Cinnamon 1 1/2 inch Stick
Cloves 3
Star Anise 1/2
Coriander Seeds 1 tbsp
Oil 1/2 tsp

Method of preparation:

Peel and slice the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Halve the potato and boil it in enough water till just soft.
Strain the potato, peel off the skin and chop into big cubes.
Mash couple of potato cubes and keep aside.

Heat oil in a small pan, add all masala ingredients in order.
Fry them on low flame till aromatic or till they change color.
Cool the roasted ingredients and grind them into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, add onion and green chiles.
Fry briefly and stir in chopped tomatoes.
When tomatoes turn a little mushy, add chopped potato, mashed potato, ground masala powder, red chile powder, turmeric powder and salt.
Fry for a minute, add around half a cup of water and cook covered on low flame.
Once the oil separates, uncover and fry for a minute and remove from heat.
Serve potato kurma with chapati or with steamed rice.
Notes: Make sure potato is cooked properly.

Suggestions: If the potato is not cooked well, add a splash of water and cook covered till done.
Variations: Also check the potato tag or try the browse page for more variations.
Other Names: Potato Kurma, Bangala Dumpa Kurma, Aloo Kurma.