Aloo or potato kurma recipe – how to make alu or aloo kurma recipe – side dish for rotis/chapathisTweet
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…
Prep Time : 15 mins
Cook Time : 20 mins
Servings : 2-3 persons
South Indian cuisine
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
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.
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.
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
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.
Serve potato or aloo kurma hot with rotis, chapathis, phulkas, dosas or rice
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.