Potato Kurma is a fantastic side dish for chapati, poori or any Indian flat bread. It is a versatile dish that goes well even with ghee rice, peas pulao and many other flavored rice as well. It is also very easy to prepare. Some versions of kurma call for coconut and poppy seeds, while some recipes use yogurt.
Andhra style potato kurma (aloo kurma) is prepared using yogurt/curd in our home, however I have also mentioned a substitute to yogurt. If you are not interested to use yogurt for your korma recipes, you can use coconut paste or poppy seeds paste.
Ingredients for Kurma
- Potato – 6 medium size
- Onion – 1 big size
- Tomato – 3 medium size
- Salt – 1tsp
Ingredients for Seasoning:
- Oil – 3Tbl.sp
- Fennel/Sombu – 1 tsp
- Cinnamon – 2 sticks
- Cloves – 3 pieces
- Bay leaves – 1 big size
- Turmeric powder – 1 tsp
- Coriander powder – 1tsp
- Chilly powder – 1tsp as per taste
- Garam masala powder – 1/2 tsp
- Kurma powder – 1tsp
Ingredients for Grinding:
- Poppy Seeds – 3 Tbl.sp
- Chewnuts – 10 -15
- Ginger&Garlic paste – 1tsp
- Onion – 2
- Tomato – 2
- Coconut – 4Tbl sp (optional)
Soak poppy seeds and chewnuts in hot water for 10 – 15 minutes and grind with above ingredients to fine paste.
- Boil the potatoes and peel. Cut into small squares.
- Add oil to the frying pan
- when the oil is hot add Fennel seeds, Cinnamon, Cloves and Bay leaves
- Now add the onoins slice, tomato and fry well
- Add Turmeric powder, Chilly powder, Coriander powder, Garam masala powder, kurma powder.
- Add the ground paste and fry till raw smell goes off. Add the potatoes Cook on the medium heat until potatoes turns soft and the gravy thickness if you need some more you can salt to the gravy.
- Serve Hot with Chapathi, Naan and Paratha.
Thanks for visiting Vegetarian Delights!