Potato Kurma - amma's way

I dont know how myself and all my cousins got into the habit of calling grandma as amma and mothers as ma. I call both ammamma and nannamma as amma. I dont think it bothered them, may be they felt younger :) haha. So this is my ammamma's recipe. She makes it both with chicken and potato. Its a great combo with veg pulav or chapathis. I think it has a bit of kerala cuisine in it. Nevertheless its a snap to make this potato (aloo in hindi and bangala dumpa in telugu)kurma.



Ingredients:

2 cups of potatoes cubed
1 large onion (made into paste with 1 or 2 chillies for heat)
1/2 cup yogurt + 1/2 cup coconut milk
2 bay leaves
4-6 cardamom pods ( I like cardamom. Reduce the amount if you donot like it)
1 cinnamon stick and few cloves
Salt to taste and pinch of turmeric

Saute bay leaves, mashed cardamom pods, cinnamon stick and cloves in 2 tbsp of oil for a minute (until you smell the fragrant masalas). Add in the onion paste and saute until it looses the raw onion smell (about 5 minutes). Add the potato cubes, salt and turmeric - saute for couple of minutes, cover the pan and lower the heat setting to "medium-low" and allow the potatoes to cook in their own steam. Stir often so that the potatoes donot stick to the pan. If you notice the potatoes dry up, sprinkle some water, do not add too much. The potatoes should look as shown in photograph when done. Turn off the heat and add yogurt and coconut milk mix to the potatoes. Serve the potato (bangaladumpa) kurma hot with roti/chapathi's or vegetable biryani.




I also made babycorn capsicum curry to go with chapathis - shall post the recipe in couple of days.