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potato kurma/ Aloo kurma in a serving dish

Potato Kurma/Aloo Kurma

Jayanthy Asokan
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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Accompaniment, Main Course
Cuisine Indian
Servings 3 servings
Calories 224.2 kcal

Equipment

Pressure cooker
Blender/Food processor

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.
    cloves and cinnamon is added in oil for potato kurma
  • Now add chopped onions and saute until translucent.
    next add chopped onions and saute
  • When onions are sauteed, add GingerGarlic Paste and mix well. Let the raw smell disappear.
    after sauteeing oinion for potato kurma add ginger garlic paste
  • Add in tomatoes, cubed potatoes, chilli powder, turmeric powder, and salt to taste. Gently mix until the oil coats the veggies.
    for potato/aloo kurma, add tomato potatoes,chilli powder,turmeric powder and salt to taste
  • Finally, add two cups of water to the potato mix.
    add water for the kurma
  • 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.
    pressure cook for two whistles and simmer it for two to three minutes
  • Meanwhile, grind coconut and fennel seeds with little water to a fine paste.
    grind coconut and fennel seed together to paste consistency
  • 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.
    add ground coconut paste to the potato kurma.
  • Finally, sprinkle a handful of coriander leaves and switch off the heat. Potato kurma/ Aloo kurma is ready to serve with rice and roti.
    garnish some coriander leaves and switch off the potato kurma

Nutrition

Serving: 1servingCalories: 224.2kcalCarbohydrates: 46.2gProtein: 5.9gFat: 2.9gSaturated Fat: 2.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 30mgPotassium: 1209.7mgFiber: 7.8gSugar: 5.9gVitamin A: 928.9IUVitamin C: 56.8mgCalcium: 62.5mgIron: 2.5mg
Keyword potato kurma, aloo kurma, south indian style kurma, potato kurma for rice and roti
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