Aloo KurmaAloo Kurma or Potato Kurma Recipe is an excellent substitute for regular chutneys. Many of us are fond of recipes made of potatoes. Based on our interest, I modify ingredients of this recipe and try to make a variation.

Some times instead of cutting into pieces, one can smash boiled potatoes into small pieces and make a thick gravy. In this recipe, you can find pieces form.

Based on the geolocation potato kurma recipe is served with a different combination. If you take Andhra Cuisine, it is served with steamed rice or vegetabale biryani. Whereas in Tamil Cuisine it is served with chapati or any bread recipes.

I tried to maintain simple while cooking this recipe. If you want you can add more flavor to gravy by adding coconut grate or coconut water or even yogurt. As I said depending upon Geo location one like to eat simple and others like to eat spicily.

Aloo Kurma Recipe goes well with chapathi, dosa, bhatura, butter naan etc.


Potatoes – ¼ kg

Onions – 2 no. (sliced)

Garam Masala – 1 tsp.

Ginger garlic paste – 1 tsp.

Red chilly powder – 1 tsp.

Turmeric powder – 1 pinch

Water – 1 cup.

Salt – 1 tsp.

Oil – 3 tsp.

How to Make Aloo Kurma Recipe:

  • Boil potatoes and peel the skin. Cut it into small pieces and keep aside.
  • Heat oil in a pan and fry onions until golden brown color.
  • Add ginger garlic paste and sauté for a while
  • Once you find the raw flavor of ginger garlic paste is done add potato pieces and cook until 5 minutes.
  • Add garam masala powder, salt, turmeric powder and 1 cup water.

Tip: As I mentioned above you can add fresh coconut grated or coconut water at this step and make a thick gravy. It is optional.

  • Boil for a while until gravy gets thick.
  • Garnish with coriander leaves and serve hot with roti or steamed rice.

Tip: If you leave little gravy then it looks like curry or else it looks like Aloo Kurma