Aloo kurma or potato kurma recipe is a simple yogurt base curry recipe which can be served with biryani, chapati or paratha. It is a South Indian Delicacy which also serves sometimes with idiyappam and dosas.
There are a lot of variations of kurma recipes like vegetable kurma, chana kurma, cauliflower kurma. Those who eat non-veg can try egg kurma, chicken kurma or mutton kurma.
I assume that You all know by now that I am a potato lover So, I am starting this kurma or korma series with delicious potato kurma recipe. I didn’t get a chance to try authentic aloo kurma recipe at any hotel yet but I purchased a cookbook called “Dakshin” Which I Think one of the best books on vegetarian south Indian recipes. I followed the gravy recipe from the book and replaced mix vegetables with simply potatoes.
What is korma?
Korma is a dish originated in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze.
Do you know?
In the 21st-century chicken korma has several times been cited as the most popular curry in the UK, replacing chicken tikka masala in surveys of public eating habits.
Navratan korma is one of the most popular vegetarian recipes serves world wide. “Navratan” means nine gems, and it is common for the recipe to include nine different vegetables.
Key Ingredients for the aloo kurma recipe
This recipe requires pretty simple ingredients that you can easily get from any Indian store. It has fresh coconut, yogurt, potatoes, red chilli powder, turmeric powder with some wholesome spices like cumin, bay leaf and cardamom. I used Kashmiri red chilli powder in this recipe which is a less spicy version of red chilli powder and gives a bright colour to the curry. Those who are new to Indian cooking, I suggest checking this spice guide for the reference.
reasons to love this aloo korma recipe,
- Very easy to prepare
- perfect weekday recipe (you can prepare this recipe in 20 mins)
- goes best with biryani, jeera rice, plain rice or chapati
- great replacement of dals on busy weekdays
- made with simple ingredients
- ingredients are easily available in the market
- perfect tiffinbox recipe
Let’s make aloo kurma recipe
first and foremost, grate your coconut or make a fine paste of fresh coconut and keep it aside(you can store fresh coconut paste for 15 days in deep freeze).
take a pressure cooker and add oil in it. Add cumin, bay leaf, green cardamom and cloves.
Add onion and saute it for a while. Add tomatoes and mix well.
Add red chili powder, turmeric powder and salt to taste.mix well. also add grated ginger.
add curd and grated fresh coconut. mix well. Add chopped potatoes. Add jaggery if you like. Also add water and mix well.
Pressure cook it for 4 whistles and serve hot with jeera rice, biryani or paratha.
similar recipes on the blog,
- paneer tamatari recipe
- Tamil garlic curry
- lima beans curry
- papad curry recipe
- matar curry recipe
- ghee roast brinjals recipe
aloo kurma -potato korma recipe
Equipment
- Pressure cooker
Ingredients
- 1 tbsp cooking oil
- ¼ tsp cumin
- 2 green cardamom
- 4 cloves
- 1 bay leaf
- 1 medium onion, chopped [½ cup approx]
- 1 small tomatoes, chopped [¼ cup approx]
- 2 medium potatoes, diced[1 cup approx]
- ¼ cup curd / yogurt
- ¼ cup fresh coconut, grated
- 1 tsp red chili powder
- ½ tsp turmeric powder
- salt to taste
- 1 cup water, to cook curry
- fresh coriander, for garnishing
Instructions
- first and foremost, grate your coconut or make a fine paste of fresh coconut and keep it aside(you can store fresh coconut paste for 15 days in deep freeze).
- take a pressure cooker and add oil in it.
- Add cumin, bay leaf, green cardamom and cloves.
- Add onion and saute it for a while.
- Add tomatoes and mix well.
- Add red chili powder, turmeric powder and salt to taste.mix well.
- add curd and grated fresh coconut. mix well.
- Add chopped potatoes.
- Add jaggery if you like. Also, add water and mix well.
- Pressure cook it for 4 whistle
- Serve hot with jeera rice, biryani or paratha.
Video
Notes
- you can replace coconut with curd.
- adjust the amount of red chili powder according to your taste.
- If you don’t have whole some spices like caradamom, cloves and bay leaf then add 1 tsp of garam masala instead.
- at the time of serving you can add 1 tsp of lemon juice on the top.
- jaggery is totally optional. You can surely avoid.
have a great day!
Interesting! I didn’t realize that chicken korma has taken over the #1 spot. That’s a cool piece of trivia to remember. Both chicken korma and chicken tikka masala are favorites around here. I’ll have to try this version with potatoes now. It looks amazing, Priya!!
Thank you david 🙂
Love the addition of the fresh grated coconut in this recipe. I can see why this is one of the most requested dishes… so much deliciousness. Wishing you a super week ahead. Just pinned!
Thank you bobbi 🙂
Aloo Kurma is a favorite in our house. I like your recipe as the one passed to me from my friends in Kolkata doesn’t have coconut in it. It also uses Hing (which I’m out of) and garam masala as well as mango powder. I usually make it in our electric pressure cooker so your recipe should work just fine. Thanks for sharing.
I am glad that you love kurma. Adding mango powder is a great idea 🙂