Potato kurma recipe or aloo kurma recipe for ghee rice, chapathi, biryani, puri, pulao – also called as chapathi kurma or puri kurma. It is a very popular curry dish from south Asian countries made with a base of coconut or yogurt. It is also a everyday food in south India. In andhra cuisine, a veg biryani, veg pulao or any aromatic rice like ghee rice is mostly served with a korma. While in tamil nadu, it is mostly served with chapathi or puri. You can also find a south Indian hotel style mixed vegetable kurma recipe on this blog. Coconut paste or yogurt along with spice powders form the base of this easy korma recipe.
I rarely make biryani gravy or side dishes for biryani or pulao and most times I just end up with an onion raita. My kids still don’t eat any sides with a biryani and hubby never insists on preparing it. I only prepare them when some guest is home for a meal or when i make chapathi or paratha. But for many folks a side dish for a biryani is a must. One of the best dishes to go with aromatic rice is a potato korma or aloo kurma and it can be had even with chapathi.
There are so many kurma recipes each different from the other. Some versions of kurma call for coconut and poppy seeds, while some recipes use only yogurt. Tamilnadu style kurma recipe uses ingredients like coconut, poppy seeds, fried gram while the Andhra style korma recipe uses pudina, yogurt and optionally use poppy seeds or cashewnuts. I have mentioned both the styles, if you are a person who hates to grind coconut, simply replace it with yogurt. If you do not have pudina / mint, you can use coriander leaves.
Find aloo kurma or potato kurma recipe below
- 3 medium potatoes cubed (1 ½ cups)
- 1 ½ tbsp. oil
- 1 heaped cup finely chopped onions
- ¾ cup finely chopped tomatoes
- 1 ½ tsp ginger garlic paste
- 1 green chili slit (optional)
- Salt as needed
- Generous pinch of turmeric
- ¾ tsp red chili powder
- 1 tsp of garam masala (can use 1.5 tsps)
- 2 pinches of fennel seeds /sombu / saunf crushed
- Few coriander leaves chopped
- Few pudina / mint chopped
- 3 tbsp. chopped coconut pieces or grated coconut
- 2 tbsps poppy seeds or 8 cashewnuts
- ½ tsp cumin/ jeera or shahi jeera
- 2 green cardamoms
- 1 star anise
- 1 inch cinnamon stick
- 4 cloves
- 1 thin strand of mace (optional)
- 1 small bay leaf / biryani leaf (optional)
- Add oil to a hot pan, and saute dry spices until they begin to sizzle.
- Fry onions until golden.
- Add ginger garlic paste and fry until the raw smell goes off.
- Add tomatoes and sprinkle salt and turmeric. Fry until the tomatoes turn completely soft and blend well with onions.
- Add mint or coriander leaves and fry for a minute.
- Add garam masala, red chili powder and crushed fennel or saunf. Saute for 2 to 3 minutes until the raw smell of chili powder goes away.
- Add coconut and poppy seeds paste or half cup yogurt.
- Stir and fry until the mixture begins to smell good.
- Add potatoes and saute for 2 minutes. You can use parboiled or un boiled potatoes.
- Add water and stir. Cook on a low flame till the potato is cooked and oil begins to separate. You can also pressure cook on a low flame for one whistle.
- Add chopped coriander and Serve potato kurma with biryani, pulao or chapathi.
How to make aloo kurma or potato kurma with step by step pictures
1. Add coconut and poppy seeds or cashews or fried gram to a blender and make a smooth and thick paste using little water. If you do not want to use coconut & poppy seeds then just use half cup curd/ yogurt. Using only curd gives a different taste to the curry and is not as thick as the coconut one, but tastes good.
2. Heat oil in a pan or pressure cooker, add cardamom,cloves, star anise, cloves, small cinnamon stick and cumin or shahi jeera. You can also use bay leaf and a single strand of mace. Saute until they sizzle.
3. Add finely chopped onions and fry until golden.
4. Add ginger garlic and fry until the raw smell is gone.
5. Add finely chopped tomatoes, salt and turmeric.
6. Fry until the tomatoes completely get mushy and blend well with onions.
7. Add red chili powder, garam masala and sombu/ fennel seeds crushed or powdered. Fennel seeds lend a unique flavor. You can pulse them in a blender with garam masala and use.
8. Add coriander leaves or pudina/ mint. For an andhra style, use chopped pudina. Fry everything well for 1 more minute. I suggest not to skip this as well since this lends a good flavor.
9. Add coconut paste or half cup curd.
10. Mix everything and fry for 2 to 3 minutes until the coconut begins to smell good.
11. Add cubed potatoes. You can also boil potatoes till 3/4 cooked and then add here. Some variety of potatoes don’t get cooked after adding to the curry, if you any time had a trouble like that, i suggest cooking the potatoes till 3/4 done and then add it here.
12. Add water to cover the potatoes. I used 1 ¾ cups water. If you have boiled potatoes separately, you can use that water here. Do not add too much water as it may make the curry thin.
13. Cooking korma on a low flame always yields the best taste. Cook until the potatoes are completely cooked. If making in a pressure cooker, cook for one whistle. When the pressure goes off, stir. Stir well. You can adjust salt now. If needed to bring it to a thicker consistency, you can cook further. Add coriander leaves.
Serve potato kurma with biryani, chapathi or puri.