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!
- 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
- 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
- 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 ½ 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!
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!
