potato kurma recipe | aloo kurma recipe | how to make potato 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.

potato kurma. potato kurma recipe, aloo korma recipe

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

4.72 from 7 votes
this is a south indian style recipe of a delicious potato korma. good as a side dish with chapatis, pooris, pulao, or biryani.
potato kurma
Author:Dassana Amit
Prep Time:20 mins
Cook Time:35 mins
Total Time:55 mins
Course:main course
Cuisine:south indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

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 heat
  • 1.5 tablespoon coriander seeds
  • 2 teaspoon poppy seeds (khus khus)
  • ½ teaspoon cumin seeds

main ingredients

  • 300 grams potatoes Or 3 medium potatoes Or 2 large potatoes Or 1.5 to 1.75 cups chopped potatoes
  • 2 tablespoon oil
  • 2 cloves
  • 2 green cardamoms
  • 1 inch cinnamon
  • 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 (yogurt) Or 60 grams
  • 1 to 1.5 cups water
  • ¾ cup thick coconut milk Or 200 ml thick coconut milk
  • 8 to 10 cashews
  • 2 tablespoon chopped coriander
  • salt 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 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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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.

spices for aloo korma recipe

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.

spices for aloo korma recipe

3. then take them in a grinder jar or spice grinder.

grinding spices for aloo korma recipe

4. grind to a fine powder.

spice powder for aloo korma recipe

5. in a small bowl whisk or beat 4 tbsp fresh full fat curd/yogurt till smooth. keep aside.

curd for aloo korma recipe

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.

spices for aloo korma recipe

7. now add ½ cup thinly sliced onions.

onions for aloo korma recipe

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.

onions for aloo korma recipe

9. now add 1 tsp ginger-garlic paste. stir and saute till their raw aroma goes away.

ginger for aloo korma recipe

10. add 1.5 to 1.75 cups chopped potatoes.

potato for potato kurma recipe

11. add the ground masala or spice mix.

spice mix for potato kurma recipe

12. stir and saute for a minute.

stir potato kurma masala

13. now add the beaten curd. i always add curd/yogurt in this recipe. for a vegan version, just skip the yogurt.

curd for potato kurma recipe

14. stir very well.

stir potato kurma masala

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.

water for potato kurma recipe

16. season with salt. cover and pressure cook on a medium to high flame for 2 to 3 whistles.

salt for potato kurma recipe

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.

cooked potatoes for potato kurma recipe

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.

making potato kurma recipe

19. add 8 to 10 cashews.

cashews for potato kurma recipe

20. stir very well.

stir potato kurma

21. simmer on a low flame for 8 to 10 minutes till the kurma curry thickens a bit.

simmer potato kurma curry

22. lastly add 2 tbsp chopped coriander leaves. mix with the rest of the potato kurma gravy.

coriander for potato kurma recipe

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.

potato kurma recipe, aloo korma recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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31 comments/reviews

  1. Thank you for this delicious recipe and all others on your site. You are my go-to for vegetarian dishes when I want to cook a particular dish or vegetable differently! I trust no other 🙂
    By the way I also added a teaspoon of fennel seeds to the roasted masala ingredients. Added to the aroma and digestion. Thanks again.5 stars

    • welcome jessica and thank you for the trust. sure, fennel seeds can be added. i also add them in some kurma recipe. they give a nice flavor and taste too. thanks again.

  2. 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.

  3. 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….

  4. 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. …5 stars

    • 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.

  5. hi dassana, tried this recipe .. taste very nice and goes very well with pooris….
    regards n tk care
    marina4 stars

  6. Awsum Recipi. … super delicious ….its raining here in gujrat …and alloo korma with poori has made our day wonderful…Thanks for this delicious treat. ..

  7. 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

  8. 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 again5 stars

  9. Your delicious recipes have taught me a lot about cooking. Thanks a lot and God bless you for sharing your knowledge on the net.

  10. 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.5 stars

  11. 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.