Aloo kurma is a popular South Indian side dish made with potatoes, onions, tomatoes simmered in coconut sauce. Potato kurma is made using potatoes, onions and coconut masala cooked together to create a curry. This goes well with chapati, appam, idiyappam even idli or dosa. Learn how to make the best aloo kurma with step by step pictures and video!
Aloo kurma
Korma or kurma is a popular dish made around south asian region. It can be made with variety of ingredients including mixed vegetables, chicken or lamb. Vegetables or meat is cooked with onions, tomatoes and whole spices and a final paste of coconut, or cashew is added to thicken.
Kurma is usually mild in taste so it can be paired with pulao, rice or hoppers.
About Aloo Kurma | Potato Kurma
Potato Kurma is a popular South Indian dish which is famous in hotels in India. Potato curry or Potato kurma is a spicy coconut based curry made by sauteing onions, potatoes and tomatoes in oil. The curry is thickened with a coconut masala which is made by grinding coconut with fennel seeds, cashews or melon seeds. The curry taste great with appam, idiyappam and chapati.
In Indian potato is used to make different type of side dish or curries. Potato masala for dosa, Poori masala for puri, Aloo chana curry for bhatura, Dum aloo for pulao, roti or phulka
I had a bunch of potatoes, so decided to use that fast in the recipe so nothing gets wasted and bad. The taste for this kurma is achieved from the coconut masala which we add in the end. It gives an instant thickness to the dish. Some people add curd to the curry which I think is not required in this recipe.
Watch Aloo Kurma Video
Aloo Kurma Ingredients
Oil– kurma is cooked in coconut oil. But for more rich taste you can cook in ghee.
Whole spices – kurma gets its flavor from the whole spices. cinnamon, cardamom, cloves, fennel seeds is added in the oil.
Fresh ingredients – onions, tomatoes, green chillies, ginger and garlic form the base for kurma. ingredients like vegetables, potatoes, peas, chicken, lamb or any meat is used.
Fresh masala – paste made using coconut, cashews, fennel seeds or melon seeds is added.
Expert Tips for Aloo Kurma
- I used melon seeds along with cashews to grind. You can use cashews, almonds, pottu kadalai (roasted gram dal).
- This whole dish can be cooked in a regular pot with lid instead of pressure cooker.
- You can skip the turmeric powder and make this entire dish into a white colour kurma.
- Instead of potatoes, you can add mixed veggies like carrot, cauliflower, green beans.
Aloo Kurma in Instant Pot
- Set instant pot to saute mode. Heat oil, Add in fennel seeds, cinnamon, cardamom and cloves. Fry them for 30 seconds till fragrant. Add in sliced onions and saute for couple of minutes till onions turn translucent.
- Add in ginger garlic paste and green chillies and saute for 1 more minute. Now add in turmeric powder, peeled chopped potatoes and salt. Stir fry everything for 2 mins.
- Add salt to taste and pour enough water to cover the potatoes. Set the instant pot to pressure cook mode, pressure cook for 8 minutes.
- Now let the pressure release naturally on the instant pot, add in the ground coconut melon paste and mix well. Simmer for 5 more minutes or cook until the kurma thickens.
- Serve this with roti, appam, idiyappam.Â
Similar Recipes,
Paneer Cashew Curry
Gobi Kofta Curry
Paneer Jalfrezi
Paneer Tikka Masala
Dum Aloo
Paneer Butter Masala
How to Make Potato Kurma (Stepwise pictures)
1)Grind together fresh coconut, melon seeds or cashews and fennel seeds in a blender. If you don’t have fresh coconut use frozen coconut or dry coconut.
2)Grind this mixture to a smooth paste by adding some water. If you are using frozen or dry coconut, grind the mixture using hot water.
3)Heat oil in a pot or pressure cooker. Add in fennel seeds, cinnamon, cardamom and cloves. Fry them for 30 seconds till fragrant.Â
4)Add in sliced onions and saute for couple of minutes till onions turn translucent.
5)Add in ginger garlic paste and green chillies and saute for 1 more minute.
6)Now add in turmeric powder.
7)Add in chopped tomatoes.
7)Add in peeled cubed potatoes.
8)Season with salt.
9)pour enough water to cover the potatoes. Bring it to a boil and pressure cook for 4 whistle. If you are cooking this in a regular pot, then cover and cook on a low flame for 25 to 30 minutes.
10)Now let the pressure release naturally on the cooker.
11)Open the pressure cooker. Add in frozen green peas and mix well.
12)add in the ground coconut melon paste and mix well. Simmer for 5 more minutes or cook until the kurma thickens.
13)Serve this with roti, appam, idiyappam.Â
More Curries
📖 Recipe
Aloo Kurma | Potato Kurma | Kurma
Servings: 6 servings
Calories: 183kcal
Notes
- I used melon seeds along with cashews to grind. You can use cashews, almonds, pottu kadalai (roasted gram dal).
- This whole dish can be cooked in a regular pot with lid instead of pressure cooker.
- You can skip the turmeric powder and make this entire dish into a white colour kurma.
- Instead of potatoes, you can add mixed veggies like carrot, cauliflower, green beans.
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Nutrition
Serving: 1servings | Calories: 183kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 113mg | Potassium: 584mg | Fiber: 7g | Sugar: 6g | Vitamin A: 531IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 2mg
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