1 kg potatoes
2-3 tbsp ghee
1 bay leaf
1 inch stick cinnamon
3 medium sized onions, finely chopped
1/2 tsp turmeric powder
1 1/2 tsp salt (to taste)
1 sprig curry leaves
6-8 cashew nuts
1 tbsp oil
1 tbsp poppy seeds (powdered)
2 tsp coriander seeds
1 tbsp fennel seeds (saunf)
5-6 dried red chillies
2 tsp roasted bengal gram
1 inch piece ginger, finely chopped
3-4 tbsp grated fresh coconuts
2 tbsp finely chopped coriander leaves
1. Wash potatoes, peel and cut into 1/ 2 inch cubes.
2. Soak cashew nuts for spice paste in 1/2 cup warm water for 30 minutes. Drain well and set aside.
3. Heat oil for spice paste in a frying pan over moderate heat. Add poppy seeds, coriander seeds, fennel seeds and red chillies and fry, tossing gently, till fragrant.
4. Remove from heat and mix in cashew nuts and remaining ingredients for spice paste. Grind to a smooth consistency, gradually adding 1/4 cup water.
5. Heat ghee in a frying pan over moderate heat. Add bay leaf, cloves and cinnamon and toss for a minute.
6. Add onions and fry till golden.
7. Blend in spice paste and fry for 3-4 minutes over low heat, stirring continuously.
8. Mix in potatoes, turmeric powder, salt, curry leaves and 2 cups water. Simmer for at least 10-12 minutes, stirring frequently, till potatoes are tender. Add 1/2 cup water if kurma is too thick.
9. Garnish with coriander leaves and serve hot with roti or puri.
Note: Instead of simmering the potatoes, they can be cooked under pressure for 5 minutes.