Cucumber Potato Kurma

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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How to Make Cucumber Potato Kurma

  • Grind mint, chillies, peas, and 2 tablespoons of grated coconut by adding a little water.
  • Grate two cucumbers and cut one into big chunks.
  • Peel potatoes and cut into big chunks.
  • Add tomato, grated cucumber, potato chunks, a little water, and 2 tablespoons of coconut powder in a pressure cooker and cook for 2 to 3 whistles.
  • When it is cool, remove tomato skin and mash with a knife or spoon.
  • Put a vessel or kadai on the stove, add 2 to 3 spoons of oil, and heat it.
  • Add jeera and mustard seeds. Let them splutter.
  • Add ground mint followed by cooked vegetables and stir well.
  • Cook for some time on medium heat till you get the consistency you want.
  • Add cubed cucumber, salt, chilli powder, and garam masala. Cook for a minute with the lid closed.
  • Garnish with coriander leaves.