Potato Kurma | Aloo Kurma

There are often some dishes, especially in Indian cuisine, which you think can’t be recreated the same way as you would get at a restaurant, hotel or any eatery outside. To this, I’d say nothing is impossible! Yes, with this Potato Kurma recipe, you will be able to make this particular variety of gravy similar to a restaurant style. Follow the recipe of Aloo Kurma thoroughly, and at the end, you’ll have a rich, flavorful dish at home, but with the feel of a restaurant.

About Potato Kurma

This is an amazing recipe of Potato Kurma from my cooking school notes. I have been making this curry at home too, for quite some time now. The flavors just get better, every single time.

You can use the same recipe to make different korma with paneer (Indian cottage cheese), mixed veggies or tofu. In the case of paneer or tofu, pan fry them lightly in oil and add to the prepared kurma gravy.

A potato curry is a must at home on weekends. With this, there’s either poori, chapati or sometime even dosa. So, whenever I have some time at hand and also feeling a little fancy, I jazz up the potato curry into varieties. This Aloo Kurma is one of those.

Just like any other Indian household, I must say that potato is quite a staple with me and my family as well. We never really get bored of it. It comes very handy whenever you’re short of other vegetables at home. Since the main ingredient in this Aloo Kurma are potatoes, this dish is popular with my folks too.

The first look of this deep orangish, red colored Aloo Kurma will make you feel that it is high on the spice meter. But it actually isn’t, as I use the byadagi red chilies which just impart their hue to the curry without making it spicy. You can use another chili variety. In that case, reduce the number.

This comforting as well as restaurant style Potato Kurma hits on another level when paired with Pulao or Biryani. Other than these, your usual choices are Roti-Chapati-Phulka, Poori, Malabar Parotta or even other Paratha, Rava Idli and Dosa.

How to make Potato Kurma

Preparation

1. Firstly, we need to roast some spices and grind them to make the kurma masala. The spices are listed below:

• 7 to 8 dried Kashmiri chilies or byadagi chilies (halved and seeds removed)
• 1.5 tablespoons coriander seeds
• 2 teaspoons poppy seeds
• ½ teaspoon cumin seeds

If using any other variety, then use chilies which are less spicy. And if you have spicier variety of red chillies then reduce their numbers. Also omit poppy seeds if you do not have them.

2. Heat a small skillet or frying pan. Add the spices and on a low heat, lightly roast them till fragrant stirring often. No need to brown them. Allow these spices to cool.

3. Then, take the roasted spices in a grinder jar or spice grinder.

4. Grind to a fine powder. Set the kurma masala aside.

5. In a small bowl, whisk or beat 4 tablespoons fresh full fat curd (yogurt) till smooth. Keep aside.

I always add curd in this recipe. For a vegan version, you can skip it or use a plant-based yogurt.

Sauté Aromatics and Potatoes

6. Heat 2 tablespoons oil in a 2 litre stovetop pressure cooker. Add 2 cloves, 2 green cardamoms and 1 inch cinnamon. Sauté on low heat till the spices are fragrant.

7. Now, add ½ cup thinly sliced onions.

8. Stir and sauté the onions till they start to become golden or caramelize. Add a pinch of salt to quicken the process of caramelizing.

9. Now, add 1 teaspoon ginger-garlic paste. Stir and sauté for a few seconds till the raw aroma of ginger and garlic goes away.

10. Add 1.5 to 1.75 cups of chopped potatoes. Peel and chop the potatoes in 1.5 to 2 inches cubes and keep them ready.

11. Add the prepared ground kurma masala or spice mix.

12. Stir and sauté for a minute on low heat.

13. Now, add the beaten curd (yogurt) on low heat.

14. Stir and mix very well.

Make Potato Kurma

15. Add 1 to 1.5 cups water. You can also process steps 6 to 15 in a pan or pot. Just add water as required when cooking the potatoes in a pan.

16. Season with salt. Cover and pressure cook on medium to medium-high heat for 2 whistles.

17. Open the cooker lid when the pressure settles down naturally. The potatoes should be cooked well, but still retain their shape. Now, keep the pressure cooker on the stovetop on low heat.

18. Add ¾ cup thick coconut milk (made fresh) or use canned coconut milk.

If you do not have coconut milk, then grind or blend ⅓ cup tightly packed fresh grated coconut together with the roasted spices to a smooth paste.

In this case, you will need to add the coconut paste at step 11. No need to roast the coconut.

You can also use ⅓ cup desiccated coconut instead of fresh coconut. If you add fresh or desiccated coconut, then you will need to add water accordingly.

19. Add 8 to 10 cashews.

20. Stir and mix very well.

21. Simmer on low heat for 8 to 10 minutes or till the kurma curry thickens a bit.

22. Lastly, add 2 tablespoons chopped coriander leaves. Give it a good mix.

23. Serve Aloo Kurma hot with roti, poori, rava idli or dosa. It also goes very well as a side dish with veg pulao, veg biryani, jeera rice, saffron rice or masala rice.

Expert Tips

1. While roasting the spices for the kurma masala, make sure you just roast them till fragrant and not really brown them.
2. To quicken the process of caramelization of onions, add a pinch of salt while sautéing them.
3. If you are using a spicy version of chilies, reduce the amount.
4. Cook the potatoes well. But make sure they hold shape and not turn mushy.
5. If you do not have coconut milk, grind about ⅓ cup grated fresh coconut or desiccated coconut with roasted whole spices and some water to a smooth paste. Then, use it accordingly.
6. To veganize the recipe, skip adding the curd (yogurt) or use a plant based yogurt. Note that the taste and flavor will change with the type of plant based yogurt you use.
   
   You could opt to add about ⅓ cup chopped tomatoes if not including yogurt in the recipe. Simply sauté the tomatoes after sautéing ginger-garlic paste until they soften.
   
   Next add potatoes, kurma masala and sauté for 1 minute. Then follow the recipe instructions as listed above in the step-by-step photo guide or as below in the recipe card.

This Potato Kurma recipe post from the archives first published in June 2015 has been republished and updated on 17 July 2022.