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Aloo Kurma Recipe
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Aloo Kurma | How to make Aloo Korma Recipe | Potato Kurma Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Aloo Kurma or Potato Kurma Recipe is an excellent substitute for regular chutneys.
Course: Side Dish
Cuisine: Indian
Keyword: Aloo Kurma, Potato Kurma
Servings: 4
Calories: 220 kcal
Author: Uppada Lakshmi
Ingredients
  • Potatoes – ½ Kg.
  • Salt – 1 ¼ tbsp.
  • Water – 1 ½ glass
  • Cinnamon sticks – 2 No.
  • Cloves – 3 No.
  • Bay leaves – 2 No.
  • Cashew – 2 tbsp.
  • Dry coconut – 3 tbsp.
  • Poppy seeds – ½ tbsp.
  • Oil – 4 tbsp.
  • Mustard seeds – ¼ tbsp.
  • Cumin seeds – ¼ tbsp.
  • Chana dal – ½ tbsp.
  • Onions – 1 cup
  • Green chillies – 3 No.
  • Ginger garlic paste – ½ tbsp.
  • Tomatoes – 2 No.
  • Curry leaves – 2 tbsp.
  • Turmeric powder – ¼ tbsp.
  • Red chilli powder – ½ tbsp.
  • Curd – 2 tbsp.
  • Coriander powder – 1 tbsp.
  • Coriander leaves – 2 tbsp.
Instructions
  1. Cut potatoes into pieces so that they get cooked fast. Add them to a pressure cooker and add glass water and a little salt.
  2. Boil them for 2 whistle blows. The first one on high flame and the second on low flame.
  3. Dry roast spices on low flame. First add cinnamon sticks, coconut pieces, cashew, cloves, bay leaf and poppy seeds.
  4. Transfer to another plate and let them cool.
  5. In a pan pour little oil and add cumin seeds, mustard seeds, chana dal, onions and green chillies.
  6. Once onions turn translucent add ginger garlic paste and sauté for a while.
  7. Meanwhile, grind the above spices and add tomatoes to them to get a soft paste.
  8. Add curry leaves and mix, once they turn soft add tomato paste and mix.
  9. Sprinkle little salt as per your taste and turmeric powder. Add water to get gravy.
  10. Add boiled potatoes and curd. Close the lid and cook for 5 minutes till you get a thick gravy.

  11. Sprinkle coriander powder and coriander leaves over Aloo Kurma Recipe and serve hot.

Recipe Video

Recipe Notes

 

  • If you want to make this recipe for poori then boil potatoes to soft and then mash them to get soft gravy.

  • When served with Indian bread like chapati, naan or pulka cut the pieces into small.

  • Similarly when you are willing to serve with Biryani or rice recipes let the pieces be medium to large size.

  • To get extra flavor we can add coconut paste in a small portion.

  • After boiling potatoes remove hot water and then pour cold water over it so that we can remove its skin easily.

  • As we add salt while boiling potatoes, adjust its quantity while making potato kurma.