Cucumber Potato Kurma

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 2 - potatoes (big)
  • 3 - cucumbers
  • 1 - tomato (big)
  • 1/4 cup - green peas
  • 5 - green chillies
  • 3 stalks - mint
  • 1 tsp - Jeera
  • 1/2 tsp - mustard seeds
  • Coriander to garnish
  • 4 tbsp - grated coconut
  • 1/2 tsp - garam masala(optional)
  • 1/2 tsp - red chilli powder (optional)
  • salt to taste

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.

EXPLORE CATEGORIES