Aloo Kurma | Potato Kurma | Gravy Recipes

Rich coconut gravy, with soft aloo and matar, aloo kurma
04/30/2019 9:56:07 PM vindhyadesai

Aloo Kurma

Coconut based gravies go so well with rice or chapathis/rotis. Aloo kurma is definitely in that category along with veg kurma, mixed veg saagu, peas kurma etc. I love eating aloo kurma with whole wheat puri or just chapathi, the best combination there is. Although it seems complicated to make, don’t fret, it’s not so. The recipe is divided into sections in the ingredients area so it is very easy to follow.
Aloo kurma like any kurma has delicately ground coconut paste with some fragrant spices. Cashews and coconut give body to the paste. A squeeze of lime/lemon juice rounds up all the flavours making it very tasty and lip-smacking. Of course feel free to omit the garlic and onion and make it, tastes just as delicious!


This aloo kurma can be had for lunch and then use the leftovers in the evening. Trust me you will not get bored of the taste. Ensure to roast the coconut in little oil if you live in a hot place especially during summers to prevent the kurma from going bad. Try more chapathi-roti side dishes and enjoy your lunch!


Aloo Kurma | Potato Kurma | Gravy Recipes
 
Prep time
Cook time
Total time
 
Rich coconut gravy, with soft aloo and matar, aloo kurma
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 3-4 people
Ingredients
  • 2-3 medium potatoes
  • 1 chopped tomato
  • 2 sliced shallots/1 sliced onion
  • ¼ Cup fresh/frozen peas
  • 1 Tbsp oil/ghee
  • ½ Tsp jeera
  • 1 bay leaf
  • 4-5 curry leaves
  • Salt to taste
  • ¼ Tsp turmeric
  • ½ Tsp red chilli powder
  • ½ Tsp garam masala
  • ¼ Cup water to adjust consistency
  • 2 Tbsp chopped coriander
For Kurma Paste:
  • ¼ Cup packed coconut
  • Juice of half lime/lemon
  • 1 green chilli
  • 4-5 cashews
  • ¼ Tsp fennel seeds/sompu
  • 1 laung/clove/lavanga
  • ¼" piece cinnamon/cassia bark/dalchini
  • 1 green chilli
  • ½" ginger
  • 2 cloves garlic
Method
  1. In a mixer jar, take the grated coconut
  2. Squeeze in juice of half a lime/lemon
  3. Next, get all the other ingredients together for the kurma masala paste, green chilli, cashews, fennel seeds, laung, cinnamon, ginger and garlic
  4. Add these into the mixer jar
  5. Add 2 Tbsp of water and grind into a paste
  6. In a steel pressure cooker pan, heat oil/ghee
  7. Splutter jeera and throw in a bay leaf
  8. Saute sliced shallots/onion till light golden
  9. Empty the kurma masala paste into the pan
  10. Saute the paste till raw smell disappears
  11. Add chopped tomatoes and saute till they soften
  12. Next add diced potatoes and also the peas
  13. Sprinkle salt to taste
  14. Add red chilli powder and turmeric
  15. Pour ½ Cup water and mix well
  16. Sprinkle garam masala
  17. Pressure cook for 2-3 whistles on low flame
  18. Garnish with coriander and mix well
  19. Serve hot with chapathi!
Notes
Adjust spices as per your taste

You can also make this in a pan, cover and cook, allow the potatoes to cook

Use fresh or frozen peas, both will work well

Aloo Kurma Stepwise:
In a mixer jar, take the grated coconut

Squeeze in juice of half a lime/lemon

Next, get all the other ingredients together for the kurma masala paste, green chilli, cashews, fennel seeds, laung, cinnamon, ginger and garlic

Add these into the mixer jar

Add 2 Tbsp of water and grind into a paste
 
In a steel pressure cooker pan, heat oil/ghee

Splutter jeera and throw in a bay leaf
 
Saute sliced shallots/onion till light golden
 
Empty the kurma masala paste into the pan

Saute the paste till raw smell disappears

Add chopped tomatoes and saute till they soften
 
Next add diced potatoes and also the peas
 
Sprinkle salt to taste

Add red chilli powder and turmeric

Pour 1/2 Cup water and mix well

Sprinkle garam masala

Pressure cook for 2-3 whistles on low flame
 
Garnish with coriander and mix well
 
Serve hot with chapathi!

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