Potato kurma, or aloo kurma, is a flavorful, aromatic Indian dish that is quite popular all over the world. It is prepared with potatoes, onions, and a few spices. Potato kurma or aloo kurma pairs perfectly with roti and rice, making it the ideal accompaniment to any special occasion.
Though it is famous in all parts of South India, every state has its way of preparing it. Today I’m sharing the Tamil Nadu-style preparation, which is easy and quick to prepare under thirty minutes in the pressure cooker.
What is the difference between Kurma and Korma?
Kurma or Korma is a curry or gravy prepared with vegetables or mixed vegetables with a few aromatic spices. South Indian kurma is different from Norther Korma.
Southern Kurma is coconut based, whereas Northern Korma is yogurt based. Looking at the two, you may see slight differences in the colour and combination of spices used.
About Potato Kurma
This kurma recipe I’m sharing is a potato-based one. It is cooked in an onion-tomato gravy with a few spices and enriched with coconut paste. You can use any vegetable to make this kurma. I always prefer to make it with potatoes! Who doesn’t love potatoes?
Ingredients for potato Kurma/ Aloo Kurma
The measurements are given below in the recipe card.
- potato
- onion
- tomato
- Ginger Garlic Paste
- cinnamon
- clove
- chilli powder
- turmeric powder
- coconut
- fennel seed
- oil ( vegetable oil )
Let’s see step by step preparation of Potato Kurma/ Aloo Kurma dor chapti and rice
In a pressure cooker, add two tablespoons of oil on low-medium heat. Add cloves and cinnamon to the oil. Let the flavour infuse the oil.
Now add chopped onions and saute until translucent.
When onions are sauteed, add ginger garlic paste and mix well. Let the raw smell disappear.
Add in tomatoes, cubed potatoes, chilli powder, turmeric powder, and salt to taste. Gently mix until the oil coats the veggies.
Finally, add two cups of water to the potato mix.
Cover the pressure cooker lid. Wait for two whistles; it almost takes two to three minutes. Then lower the heat to simmer and let it cook for two more minutes. Now switch off the flame and let the steam settle.
Meanwhile, grind coconut and fennel seeds with little water to a fine paste.
After the steam settles, open the cooker lid and allow it to sit for a minute. Now add the coconut paste and let it boil for a minute.
Finally, sprinkle a handful of coriander leaves and switch off the heat. Potato kurma/ Aloo kurma is ready to serve with rice and roti.
Serving suggestion
Potato kurma, or aloo kurma, pairs perfectly with roti, rice, and flavoured rice. Today I served it with vegetable pulao, and I should say the combination was so good.
Variations
It is the base recipe for kurma. You can add any vegetable of your choice. Also, mixed vegetables like potatoes, peas, beans, carrots, cauliflower, etc. go well with this flavourful kurma recipe. Perfect for vegans.
If you are non-vegetarian, substitute chicken, mutton, and eggs for vegetables.
Mushrooms, paneer (cottage cheese), and tofu are also the best substitutes for vegetables. I love to add paneer as it is. Some like to fry the paneer and add it to the kurma. But tofu needs a little frying with minimal oil before it goes into the kurma.
If you are not a fan of coconuts, try nuts like cashews or almonds with fennel seeds. This paste also helps thicken the kurma.
When adding spices, I chose only cinnamon and clove. You can add a stone flower( kalpasi), cardamom, or any other spices that complement the taste of the kurma.
Yes, you can make it! You need a cup or more of water for the potato or aloo to boil in the pot. Check it out with the manual guide.
All will not have a pressure cooker or an Instant Pot. In this case, this kurma should be made in a pan or any heavy-bottomed vessel.
Yes, you can add! But, the kurma consistency will be thin.
Yes, if you make vegetable broth for any recipe, the leftover veggies along with a little broth can be added.
Some Vegetarian curry you like to try
Vegetable Paneer(Cottage Cheese) Curry
Bagara Baingan/Brinjal or Eggplant Gravy
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Cooking!
Potato Kurma/Aloo Kurma
Equipment
Ingredients
- 3 potatoes ( medium sized)
- 1 onion
- 2 tomatoes
- 1 teaspoon GingerGarlic Paste
- 1 inch cinnamon
- 3 cloves
- ¼ teaspoon turmeric powder
- ¾ teaspoon chilli powder
- oil ( vegetable oil )
- 2 sprig coriander leaves
For Grinding Coconut
- ¼ cup coconut (grated )
- 1½ teaspoon fennel seed
Instructions
- In a pressure cooker, add two tablespoons of oil on low-medium heat. Add cloves and cinnamon to the oil. Let the flavour infuse the oil.
- Now add chopped onions and saute until translucent.
- When onions are sauteed, add GingerGarlic Paste and mix well. Let the raw smell disappear.
- Add in tomatoes, cubed potatoes, chilli powder, turmeric powder, and salt to taste. Gently mix until the oil coats the veggies.
- Finally, add two cups of water to the potato mix.
- Cover the pressure cooker lid. Wait for two whistles; it almost takes two to three minutes. Then lower the heat to simmer and let it cook for two more minutes. Now switch off the flame and let the steam settle.
- Meanwhile, grind coconut and fennel seeds with little water to a fine paste.
- After the steam settles, open the cooker lid and allow it to sit for a minute. Now add the coconut paste and let it boil for a minute.
- Finally, sprinkle a handful of coriander leaves and switch off the heat. Potato kurma/ Aloo kurma is ready to serve with rice and roti.
Nutrition
Leander Fernandes
Delicious
JAYANTHY
Thank you!