potato kurma or aloo kurma recipe with step by step pics – hotel style delicious potato kurma recipe. good as a side dish with chapatis, pooris, pulao, or biryani.
here’s a really good recipe of potato kurma from my home science notes. i have been making this curry for quite some time now. you can also use the same recipe to make korma with paneer, mixed veggies or tofu.
we usually make a potato curry on weekends with pooris or chapatis or dosa. so i try to make different varieties of potato curry. i will be sharing some more potato recipes on the blog. we never get bored of potatoes. they come in very handy, when there are no veggies at home 🙂
looking at the deep orangish red color of the kurma, it looks spicy. but is not as i have used byadagi red chilies which give a deep red color and are not hot. if using a hotter variety of red chilies, then reduce their amount.
serve potato kurma with rotis, pooris or idli, rava dosa or malabar parotta.
if you are looking for more similar recipes then do check:
potato kurma
INGREDIENTS FOR potato kurma
for the kurma masala
- 7 to 8 dry kashmiri chilies Or byadagi chilies - if using any other variety than use chilies which are in less heat
- 1.5 tablespoon coriander seeds (sabut dhania)
- 2 teaspoon poppy seeds (khus khus)
- ½ teaspoon cumin seeds (jeera)
main ingredients for potato kurma
- 300 grams potatoes Or 3 medium potatoes Or 2 large potatoes Or 1.5 to 1.75 cups chopped potatoes (aloo)
- 2 tablespoon oil
- 2 cloves (lavang)
- 2 green cardamoms (chotti elaichi)
- 1 inch cinnamon (dalchini)
- 1 medium to large onion thinly sliced Or 75 grams onion Or ½ cup thinly sliced onions
- 1 teaspoon ginger-garlic paste Or ½ inch ginger + 3 to 4 garlic - crushed in mortar-pestle
- 4 tablespoon fresh full fat curd (dahi or yogurt) Or 60 grams dahi
- 1 to 1.5 cups water
- ¾ cup thick coconut milk Or 200 ml thick coconut milk
- 8 to 10 cashews (kaju)
- 2 tablespoon chopped coriander (dhania patta)
- salt as required
HOW TO MAKE potato kurma
preparation for potato kurma recipe
- heat a pan. add the spices mentioned under the list 'for the korma masala' and on a low flame, lightly roast them till they are fragrant.
- no need to brown them. allow these spices to cool.
- then take them in a grinder jar or spice grinder and grind to a fine powder. keep aside.
- in a small bowl whisk or beat 4 tbsp fresh full fat curd till smooth. keep aside.
making potato kurma
- heat 2 tbsp oil in a pressure cooker. add the whole spices - 2 cloves, 2 green cardamoms and 1 inch cinnamon. saute till the spices are fragrant.
- now add 1/2 cup thinly sliced onions.
- stir and saute the onions till they start to become golden or caramelize. add a pinch of salt to quicken the process of caramelizing.
- now add 1 tsp ginger-garlic paste. stir and saute till their raw aroma goes away.
- add 1.5 to 1.75 cups chopped potatoes.
- add the ground masala or spice mix. stir and saute for a minute.
- now add the beaten curd. stir very well.
- add 1 to 1.5 cups water. you can cook the potatoes in a pan. just add water as required when cooking the potatoes in a pan.
- season with salt. cover and pressure cook for 2 to 3 whistles.
- when the pressure comes down on its own, open the lid. check the potatoes. the potatoes should be cooked well but still retain their shape.
- keep the pressure cooker on the stove top on a low flame.
- add 3/4 cup thick coconut milk and 8 to 10 cashews. stir very well.
- simmer on a low flame for 8 to 10 minutes till the potato kurma curry thickens a bit.
- lastly add 2 tbsp chopped coriander leaves.
- mix with the rest of the potato kurma gravy.
- serve aloo kurma hot with pooris or chapatis.
RECIPE TIPS
coconut milk - grated coconut or desiccated coconut. grind 1/3 cup tightly packed grated fresh coconut or 1/3 cup desiccated coconut with the roasted whole spices with some water to a smooth paste. then add this coconut spice paste at step 8.
preparation to make aloo kurma or potato kurma
1. first we need to roast some spices and then grind them. the spices are 7 to 8 dry kashmiri chilies or byadagi chilies, 1.5 tbsp coriander seeds, 2 tsp poppy seeds and ½ tsp cumin seeds. if using any other variety than use chilies which are less in heat.
2. heat a pan. add the spices and on a low flame, lightly roast them till they are fragrant. no need to brown them. allow these spices to cool.
3. then take them in a grinder jar or spice grinder.
4. grind to a fine powder.
5. in a small bowl whisk or beat 4 tbsp fresh full fat curd/yogurt till smooth. keep aside.
making potato kurma
6. heat 2 tbsp oil in a pressure cooker. add the whole spices – 2 cloves, 2 green cardamoms and 1 inch cinnamon. saute till the spices are fragrant.
7. now add ½ cup thinly sliced onions.
8. stir and saute 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 tsp ginger-garlic paste. stir and saute till their raw aroma goes away.
10. add 1.5 to 1.75 cups chopped potatoes.
11. add the ground masala or spice mix.
12. stir and saute for a minute.
13. now add the beaten curd. i always add curd/yogurt in this recipe. for a vegan version, just skip the yogurt.
14. stir very well.
cooking potato kurma
15. add 1 to 1.5 cups water. you can also do steps 6 to 15 in a pan. just add water as required when cooking the potatoes in a pan.
16. season with salt. cover and pressure cook on a medium to high flame for 2 to 3 whistles.
17. open the cooker lid when the pressure settles down on its own. the potatoes should be cooked well but still retain their shape. now keep the pressure cooker on the stove top on a low flame.
18. add ¾ cup thick coconut milk. if you do not have coconut milk, then grind ⅓ cup tightly packed fresh grated coconut along 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 of 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 very well.
21. simmer on a low flame for 8 to 10 minutes till the kurma curry thickens a bit.
22. lastly add 2 tbsp chopped coriander leaves. mix with the rest of the potato kurma gravy.
23. serve aloo kurma hot with rotis, poori or rava idli or dosa. this potato kurma also goes very well as a side dish with veg pulao or veg biryani or jeera rice or saffron rice or masala rice.
Yogurt seemed to seperate? Taste was amazing and will def make again. But .mine has tiny bits of yogurt on top of sauce. I used almond yogurt. Please help. Thank you!
firstly whip or beat the almond yogurt very well before adding to the kurma gravy. since you have used almond yogurt, i suggest to add it once the kurma is done. after adding the almond yogurt, simmer for a minute on a low flame. then switch off the burner. hope this helps.
Please put in recipe for idiyappam veg kurma (South Indian style)… I tried aloo matar dish from your recipe and it was awesome….. Your website is really helpful….
thank you. i have already shared south indian veg kurma and idiappam recipe. recipe links given below:
1. idiappam – https://www.vegrecipesofindia.com/idiyappam-recipe-nool-puttu/
2. veg kurma – https://www.vegrecipesofindia.com/hotel-style-veg-kurma-recipe/
Hi. .today I hv made it aloo korma And kaddu Ki sabzi with roti at dinner….nd it was superhit at my home..even my father in law liked the dishes a lot especially kaddu Ki sabzi,as it was his favorite sabzi….he was asking me about its receipe And I was feeling on top of my heaven. …..thanx for ur awesome dishes. …
Thats great to know vatsala. Thanks for sharing your experience.
awesome recipe, sooo…yummy and plzzzz share the recipe of garlic bread stick
thanks smita
Can I skip grated coconut as I don’t have them
grated coconut is not added in the recipe, but coconut milk. coconut is essential in the recipe. if you have desiccated coconut, then add it. grind ⅓ cup desiccated coconut with the roasted whole spices with some water to a smooth paste. then add this coconut spice paste at step 11.
hi dassana, tried this recipe .. taste very nice and goes very well with pooris….
regards n tk care
marina
thanks marina for sharing positive feedback
Awsum Recipi. … super delicious ….its raining here in gujrat …and alloo korma with poori has made our day wonderful…Thanks for this delicious treat. ..
thanks meeti. its raining here too and that too heavily 🙂
Hi dassana,
All the recipes tried from here gave me very tasty food.ur way of describing the recipe seems so perfect and when I read a andhra recipe u seem to be from that place,when I read a north Indian recipe I feel u r a north Indian..I don’t know how you could do this magic.your recipes are in a very authentic way..congrats n all the best.
What do you use for grinding spices?does it grind small quantities also?
Thank you
thanks sits for this encouraging feedback. i am from mumbai and growing up there exposed me to various cuisines. plus my home science training also helped me. i have a preethi mixer-grinder that i use for grinding spices. there is a small jar also with it and that i use for grinding small amount of spices.
Thank you dassana.
welcome lavanya
It turned out to be super delicious i felt like i was eating at restaurant…hats offf too u for adding such a wonderful recipe…im glad i found khuskhus this adds wonderful flavor to the dish..thnx again
welcome riya. glad to know this.
It tastes good
Your delicious recipes have taught me a lot about cooking. Thanks a lot and God bless you for sharing your knowledge on the net.
welcome rahul. nice to know this. thanks for sharing your positive feedback and for your prayers.
Very well explained from of recipes
thanks sujyot
Hi. I came across your blog when I was searching for an eggless cake recipe during Christmas. Since then this is the only blog I see for any veg recipes. I’m seriously not exaggerating. Thanks so much for all the effort you put in to this. Please keep up the excellent work. Thanks again and God bless.
welcome nithya. glad to know this. thanks for sharing positive review and for your prayers.
This recipe looks tempting! i want to know whether i could skip on poppy seeds as i dont have them
in this recipe, poppy seeds are an essential ingredient riya. if you skip, then i suggest adding 2 tsp melon seeds (magaz) or 2 tsp roasted chana dal. if you don’t have either then add 7 to 8 almonds.