Potato kurma or aloo korma is a delicious side dish recipe for poori, chapathi, ghee rice, pulav etc. This is simple gravy which is rich in its flavor and taste. There are many ways in which potato kurma can be prepared. The variations used in the recipes are ingredients like coconut, poppy seeds, nuts and curd. Whichever way you prepare the recipe, potato kurma taste awesome.
Potatoes are considered the most comfort vegetable and are favorite one for many across the globe. Potatoes are rich in fiber, protein, vitamin C, B6 etc. Potatoes help to lower the blood cholesterol and it is also fat free vegetable.
Potato Kurma is thick, creamy and mildly spiced gravy. Potatoes are cooked and mixed with coconut paste and spices. You can also add nuts like cashew nuts or almonds for richer taste and texture. Potato kurma is usually served with roti, poori, biryani etc., and it equally goes well with idli, dosa and steamed rice too.
For more gravy recipes, check: aloo palak gravy, mushroom pepper gravy, capsicum masala gravy, Ennagai, moong dal fry, tomato gojju, kadala curry, paneer butter masala, palak paneer, rajma masala, aloo matar, dahi aloo, aloo bhaji.
3-4 medium sized potato
1 onion, chopped
2 tomato, chopped
1 tsp red chilli powder
½ tsp coriander powder
½ tsp garam masala powder
¼ tsp turmeric powder
1 tsp mustard seeds
½ tsp fennel seeds
Kasuri methi, little (opt) or
Coriander leaves, chopped (for garnishing)
¼ cup coconut, grated
½ tsp poppy seeds
4-5 cashew nuts or almonds or both (opt)
1 inch ginger, chopped
3-4 garlic cloves
- In a bowl, add water and soak cashew nuts/almonds and poppy seeds for 10-15 minutes. if you do not use nuts, soak only poppy seeds in 2 tbsp water.
- In a mixer jar, add ginger, garlic, grated coconut, soaked cashews, almonds and poppy seeds. grind it to smooth paste by adding little water.
- Wash potatoes well and cook them using a pressure cooker for 2 whistles. Do not overcook and make potatoes too soft & mushy. Let the pressure release by itself. When potatoes are cooled, peel the skin and chop them into medium pieces.
- You can also cook potatoes in an open pan. Peel the skin of the potato and cut them into pieces. Add them into a sauce pan/vessel with enough water and cook till done.
- Heat a pan or a kadai and add 2 tbsp oil. Once oil is hot, add mustard seeds and fennel seeds. Let it splutter.
- Add chopped onions and fry till light golden in color. Add tomatoes and cook till it turns soft and mushy. Add a pinch salt to speed up the process.
- Add red chilli powder, coriander powder, garam masala and turmeric powder. Mix everything well and fry for a minute till the raw smell of the spices go away.
- Now add ground coconut paste and fry again on a medium-low flame for 2-3 minutes. Add cooked potatoes and sauté well with the masala.
- Add water as needed to get the consistency you prefer. Check for salt and add if required. Cover the pan/kadai with a lid and cook on a low flame until the potatoes are done completely and oil begins to separate.
- Transfer potato kurma to a serving bowl and garnish with chopped coriander leaves or kasuri methi.
- You can use curd instead of coconut and nuts too. Add curd after you sauté masala and potatoes well.
- Add spices more or less to suit your taste buds.
- The entire recipe can be prepared using a pressure cooker. If using cooker, do not cook potatoes in prior. Cook on a medium-low flame for 2 whistles.
- Cooking potato kurma on a low flame enhances the taste and texture.
- You can use chopped coriander and mint leaves in the recipe along with spices and sauté them.
- You can use ginger garlic paste too. Sauté them with onions and tomatoes. Skip adding them while grinding with coconut.
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