potato kurma | aloo kurma

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.

How to make aloo 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 of 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 of 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.

More Tasty recipes

• Navratan korma
• Kashmiri dum aloo
• Potato curry
• Vegetable kurma
• Cauliflower kurma

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Potato Kurma

4.78 from 9 votes

By Dassana Amit

This is a South Indian style recipe of a delicious potato korma. Good as a side dish with chapatis, pooris, pulao, or biryani.

Save Pin Print

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

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Cuisine South Indian

Course: Main Course

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Servings 4

Units

Ingredients

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 heat7 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 seeds1.5 tablespoon coriander seeds
• 2 teaspoon poppy seeds (khus khus)2 teaspoon poppy seeds (khus khus)
• ½ teaspoon cumin seeds½ teaspoon cumin seeds

main ingredients

• 300 grams potatoes or 3 medium potatoes or 2 large potatoes or 1.5 to 1.75 cups chopped potatoes300 grams potatoes or 3 medium potatoes or 2 large potatoes or 1.5 to 1.75 cups chopped potatoes
• 2 tablespoon oil2 tablespoon oil
• 2 cloves2 cloves
• 2 green cardamoms2 green cardamoms
• 1 inch cinnamon1 inch cinnamon
• 1 medium to large onion thinly sliced or 75 grams onion or ½ cup thinly sliced onions1 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-pestle1 teaspoon ginger-garlic paste or ½ inch ginger + 3 to 4 garlic - crushed in mortar-pestle
• 4 tablespoon fresh full fat curd (yogurt) or 60 grams4 tablespoon fresh full fat curd (yogurt) or 60 grams
• 1 to 1.5 cups water1 to 1.5 cups water
• ¾ cup thick coconut milk or 200 ml thick coconut milk¾ cup thick coconut milk or 200 ml thick coconut milk
• 8 to 10 cashews8 to 10 cashews
• 2 tablespoon chopped coriander2 tablespoon chopped coriander
• salt as requiredsalt as required

Instructions

preparation

• 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 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.

Notes

Substitutions:
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.

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