Potato Kuruma

Ingredients

• 5 units Potatoes (Cooked in pressure cooker)
• 10 tablespoons Oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Black crushed pepper
• 2 teaspoons Aniseed
• 0.5 inch Cinnamon stick
• 2 units Cloves
• 1.5 tablespoons Coriander seeds
• 6 units Dry red chillies
• 2 inches Ginger
• 5 units Garlic cloves
• 4 units Onions (Chopped)
• 3 units Tomatoes (Chopped)
• 1 handful Curry leaves
• 1 handful Coriander leaves (Chopped)
• 2 tablespoons Salt
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• 500 ml Water

Instructions

1. 1Cook the potatoes in a pressure cooker until tender. Once cooked, mash them thoroughly and set aside.
2. 2Heat 7 tablespoons of oil in a pan. Add cumin seeds, black crushed pepper, cinnamon stick, cloves, 1 teaspoon of aniseed, dry red chillies, ginger, and garlic cloves. Fry for 3 minutes until aromatic.
3. 3Add the chopped onions to the pan and fry for 7 minutes until golden. Add the chopped tomatoes and cook until they become juicy. Allow the mixture to cool.
4. 4Transfer the cooled onion and tomato mixture to a mixer grinder and grind into a fine paste.
5. 5In the pan, heat 3 tablespoons of oil. Add 1 teaspoon of aniseed and curry leaves, then add the ground paste. Mix well and cook for 5 minutes.
6. 6Stir in the red chilli powder and coriander powder. Fry for 5 minutes, then add the mashed potatoes and 500 ml of water. Mix thoroughly.
7. 7Cook the mixture on medium flame for 15 minutes. Add chopped coriander leaves before serving.