Aloo or potato kurma recipe – how to make alu or aloo kurma recipe – side dish for rotis/chapathis

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Aloo kurma or potato kurma is a very mildly flavoured curry made with potatoes, grated coconut and spices.  It pairs well with rotis, chapathis and even pulao, idlis and dosas.  It is very easy to prepare too.   Kurma tends to become thick once cooled down. So adjust the consistency accordingly.  Now for the recipe…

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Prep Time : 15 mins

Cook Time :  20 mins

Servings :  2-3 persons

South Indian cuisine

INGREDIENTS

Potato – 2 (medium sized)

Onion – 1 (medium sized) (chopped finely)

Tomato – 2 (medium sized) (chopped finely)

Mustards seeds – 1/2 teaspoon

Cumin seeds/jeera – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Cooking oil – 2 tablespoons

Salt to taste

1 string of curry leaves

Chopped coriander leaves for garnishing

TO GRIND TO A SMOOTH PASTE FOR THE KORMA MASALA

Coriander seeds/dhania – 2 tablespoons

Cumin seeds/ jeera – 1/2 teaspoon

Fennel seeds or sombu – 1/4 teaspoon

Poppy seeds or khus khus – 1/2 teaspoon

Green chillies – 2

Garlic cloves -6 to 7

Ginger or adrak – 1 inch small sized (chopped finely)

Chopped coriander leaves – 2 tablespoons

Grated coconut – 1/4 cup

HOW TO MAKE OR PREPARE ALOO OR ALU KURMA RECIPE

PREPARATION

Grind the all the ‘ingredients given under korma masala’ with little water to a smooth paste.  Boil the potatoes with enough water, till just cooked.  Alternatively, you can pressure cook the potatoes for upto 4 whistles.  Once cooled down, peel the skin of the potatoes and chop them into medium pieces. Keep it aside.

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METHOD

Heat oil in a pan on medium flame.  Add mustard seeds and allow them to splutter.  Add cumin seeds and saute till light brown.  Add chopped onions and saute till they become translucent and light golden in colour.  Add chopped tomatoes and cook till the tomatoes become little soft.

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Once the tomatoes become little mushy, add the ground paste and curry leaves and mix well. Add little water.  Cook on a low flame for 2 minutes.  Then add salt, turmeric powder, red chilli powder and garam masala.  Mix everything well

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Add the chopped boiled potatoes and mix well.  Cook for another 2 minutes on a low flame till the masala gets well blended with the potatoes.  Switch off the flame.  Garnish with chopped coriander leaves.

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Serve potato or aloo kurma hot with rotis, chapathis, phulkas, dosas  or rice

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NOTES/TIPS

Do not overboil or over cook the potatoes, else it spoils the taste of korma.

If you prefer little gravy kurma, add little water and adjust the consistency accordingly.

 

 

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