Potato Kurma | Aloo Kurma (Hotel Style Recipe)
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
55 mins
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Servings
4
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Calories
262 kcal
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Course
Main Course
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Cuisine
Indian
Potato Kurma | Aloo Kurma (Hotel Style Recipe)
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This is a South Indian style recipe of a delicious, flavorful and hotel style Potato Kurma or Aloo Kurma. Great to serve as a side dish with chapathi, poori, pulao, biryani, idli or dosa.
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Ingredients
For the kurma masala
- 7 to 8 dry kashmiri chilies or byadagi chilies, halved and seeds removed. if using any other variety than use chilies which are less spicy
- 1.5 tablespoons coriander seeds
- 2 teaspoons poppy seeds (khus khus)
- ½ teaspoon cumin seeds
Main ingredients
- 1.5 to 1.75 cups chopped potatoes - 300 grams or or 3 medium or 2 large potatoes, peel and cut the potatoes in 1.5 to 2 inches cubes
- 2 tablespoons oil
- 2 cloves
- 2 green cardamoms
- 1 inch cinnamon
- ½ cup thinly sliced onions - 75 grams or medium to large
- 1 teaspoon ginger garlic paste or ½ inch ginger + 3 to 4 small to medium garlic cloves - crushed in mortar-pestle
- 4 tablespoons curd (yogurt) - 60 grams, fresh and full fat
- 1 to 1.5 cups water or add as required
- ¾ cup Coconut Milk (Thick)
- 8 to 10 cashews
- 2 tablespoons chopped coriander
- salt as required
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Instructions
Preparation
- Heat a small skillet or frying pan. Add the spices mentioned under the list 'For the kurma masala' and on a low heat, lightly roast them, stirring often till they are fragrant.
- You do not need to brown the spices. Allow these spices to cool.
- Then take them in a grinder jar or spice grinder and grind to a fine powder. Set aside.
- In a small bowl whisk or beat fresh full fat curd (yogurt) till smooth. Set aside.
- Rinse the potatoes thoroughly in water. Peel and chop them in 1.5 to 2 inches cubes. Also peel, rinse and chop the onions and prep the other ingredients.
Making potato kurma
- Heat a pan or 2 litre stovetop pressure cooker. Keep the heat to a low. Add the whole spices - 2 cloves, 2 green cardamoms and 1 inch cinnamon. Fry till the spices are fragrant.
- Next add thinly sliced onions.
- Stir and sauté the onions on medium-low or medium heat till they start to become golden or caramelize. Add a pinch of salt to quicken the process of caramelizing.
- Now add ginger-garlic paste. Stir and sauté for a few seconds till their raw aroma goes away.
- Add peeled and chopped potatoes.
- Add the prepared ground kurma masala or spice mix. Stir and sauté for a minute on low heat.
- Now add the beaten curd (yogurt). Stir and mix very well.
- Add 1 to 1.5 cups water or as needed if using a stovetop pressure cooker. If cooking potatoes in a pot or pan, add water as needed and simmer on gentle heat until potatoes are tender.
- Season with salt. Cover and pressure cook for 2 whistles on medium to medium-high heat.
- When the pressure drops naturally in the cooker, then only open the lid. Check the potatoes with a fork. The potatoes should be cooked well but still retain their shape.
- Keep the pressure cooker on the stove top on a low heat.
- Add thick coconut milk and 8 to 10 cashews. Stir and mix very well.
- Simmer on a low heat for 8 to 10 minutes till the curry thickens a bit.
- Lastly add 2 tablespoons chopped coriander leaves.
- Mix with the rest of the potato kurma gravy.
- Serve aloo kurma hot with poori or chapati. You can also pair potato kurma with idli, dosa, pulao or biryani.
Notes
- Coconut milk: Instead of coconut milk use grated coconut or desiccated coconut. Grind ⅓ cup tightly packed grated fresh coconut or ⅓ cup desiccated coconut with the roasted whole spices with some water to a smooth paste. Then add this coconut spice paste at step 8.
- Potato: Most varieties of potato work well in this recipe. You can also use new potatoes.
- Poppy seeds: Omit adding poppy seeds if they are not available to you. The taste will slightly vary in the kurma gravy.
- Red Chillies: For a nice orange or red color gravy, use kashmiri red chillies or byadagi chillies. If using a spicier variety of dry red chillies then reduce the amount.
- Consistency: Add less or more water to the kurma gravy depending on the consistency you prefer. But do not make thin or runny consistency.
- Vegan option: Make the potato kurma with plant based yogurt or skip adding the yogurt. The taste and flavor will differ with the type of plant based yogurt added to the gravy. You can also opt to add ⅓ cup chopped tomatoes if skipping yogurt. Sauté the tomatoes after sautéing ginger-garlic paste until they turn mushy and soften.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
3mg
(1%)
Sodium
172mg
(7%)
Potassium
559mg
(16%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
271IU
(5%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.3mg
Vitamin B12
0.1µg
Vitamin C
18mg
(20%)
Vitamin D
0.02µg
Vitamin E
3mg
Vitamin K
5µg
Calcium
93mg
(9%)
Vitamin B9 (Folate)
26µg
Iron
3mg
(17%)
Magnesium
66mg
Phosphorus
152mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 3mg | 1% |
| Sodium | 172mg | 7% |
| Potassium | 559mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 271IU | 5% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 18mg | 20% |
| Vitamin D | 0.02µg | 0% |
| Vitamin E | 3mg | |
| Vitamin K | 5µg | |
| Calcium | 93mg | 9% |
| Vitamin B9 (Folate) | 26µg | |
| Iron | 3mg | 17% |
| Magnesium | 66mg | 17% |
| Phosphorus | 152mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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