Potato Kurma Recipe
Potato Kurma Recipe – Learn to make scrumptious South Indian style potato kurma with step-by-step pics. It is a versatile curry that is commonly enjoyed with steamed rice, roti, naan, or other Indian bread.
At its core, Kurma is a creamy, thick curry with delicate flavors that typically consists of a single vegetable, or a combination of vegetables, paneer, meat, poultry (such as eggs or chicken), or even lentils cooked in a rich sauce.
Potato Kurma also known as Aloo Kurma holds cultural significance in South India, especially in Andhra and Telangana regions. It is a dish that is often prepared during festive occasions, weekend meals, and special gatherings.
Though potato kurma is popular all over the world, every state has its own unique way of preparing it. Today I’m sharing one of the variations, which is my mother’s recipe with a few of my modifications and the flavors just get better.
About Potato Kurma Recipe
This is an amazing Potato kurma prepared by cooking potato in a mildly spiced, flavorful, aromatic, and thick gravy.
The real magic of my potato kurma recipe lies in the masala paste, a blend of spices, nuts, and seeds. This is the only prep work involved, the rest of the recipe is very simple.
The sauce (gravy) is typically made using ingredients like coconut, cashews, and poppy seeds which lend a luscious and velvety consistency to the dish. This thick base gravy coats the tender potatoes, resulting in a delightful mouthfeel.
Aloo Kurma strikes a balance of flavors by combining spices, tangy elements, and a hint of sweetness. The whole spices provide depth and complexity, while tanginess is achieved by adding tomatoes.
The flavor profile of potato kurma varies from region to region. However, it can be customized to suit individual preferences by adjusting the spice levels, allowing for a milder or spicier version.
I made the potato kurma in a pot/kadhai. The same recipe can be followed for a pressure cooker (2-3 whistles on medium-high flame) or instant pot too.
Reasons to try
Easy to make.
Flavorful and aromatic.
Complex and vibrant flavors.
A great recipe for beginners and bachelors.
Suitable for all age groups.
Leftovers taste better the next day.
Vegetarian and Vegan.
By following these tips, you can ensure that your Aloo Kurma turns out flavorful, creamy, and scrumptious. Feel free to make any adjustments or additions based on your personal taste preferences.
Preparing the Potatoes: Cut the potatoes into uniform-sized cubes to ensure even cooking.
Balancing flavors: Taste the kurma while cooking and adjust the seasonings as needed. If the curry is too spicy, you can add a little more coconut milk or whisked yogurt to mellow the heat.
Do not skip the whole spices: Each whole spice contributes its unique flavor profile. During the cooking process, they slowly release their aroma and infuse the dish with flavors.
Add hot water (not boiling): It helps maintain a consistent temperature in the dish. Hot water also helps in extracting and infusing flavors from the ingredients more effectively. As the hot water comes into contact with the spices, herbs, and other ingredients, it helps release their aromatic compounds, intensifying the overall flavor of the curry.
Cooking time: Cook the potatoes until they are fork-tender but not overly mushy.
Rest the curry: After cooking, let the aloo Kurma rest for a few minutes before serving. The resting time allows the flavors to meld together, resulting in a more harmonious and flavorful curry.
Potato: Use any variety of available potatoes like Yukon Gold, Russet, or Idaho. If you use baby potatoes, peel them and cut them in half.
Aloo kurma can be made using raw or boiled potatoes. I prefer using raw potatoes as they hold their shape without getting mushy and absorb the flavors of the curry.
Oil: I have used sunflower oil.
Kurma paste: coconut (fresh or dry), coriander seeds, ginger, garlic, cumin, cloves, cinnamon stick, star anise, mace, cashews, poppy seeds, green chilies, and tomatoes.
The use of coconut, poppy seeds, and cashew nuts gives this curry a rich and royal touch and even makes the gravy a little thick in consistency.
Spices: turmeric powder, red chili powder, and garam masala powder.
Tempering: bay leaf and curry leaves.
Seasoning & herbs: salt and coriander leaves.
How to make Potato Kurma (step-by-step)
Step 1: Make the Kurma paste.
1. Firstly, grind coconut, coriander seeds, cumin, cashews, poppy seeds, cloves, cinnamon stick, star anise, and mace to a fine powder.
2. Add chopped tomato, garlic, ginger, and green chilies. Grind to a smooth paste by adding water, if required. Keep it aside.
Step 2: Make the Potato Kurma
3. Heat oil in a pan over medium flame. Once the oil is hot, add bay leaves, curry leaves, and finely chopped onions. Saute over medium flame until onions turn a light golden color.
4. Add the chopped potatoes and saute for 5 minutes.
5. Turn the flame to low and add turmeric powder, red chili powder, and salt.
Saute for 10-15 seconds just to get rid of the raw aroma of spices.
6. Add the kurma paste and give a good mix to coat the potatoes with the paste.
7. Continue cooking the kurma paste over medium heat, stirring frequently as the masala can stick to the bottom of the pan.
This step helps to roast the spices and tomatoes in the paste, intensifying their flavors and creating a rich, aromatic base for the curry. Cook until the paste turns slightly darker in color and you can smell the fragrance of the roasted spices.
8. Once the masala is well cooked, add 1.5-2 cups of hot water and gently mix well. Let the curry come to a boil.
Taste test and add salt and spice, if needed.
9. Cover the pan and simmer on low flame for 10-15 minutes or until the potatoes are cooked soft.
The potatoes should be cooked well, but still hold their shape.
10. Use a fork or a small knife to gently pierce the potatoes. If they are cooked through, the fork should easily slide into the potatoes without much resistance. The potatoes should feel soft and yield easily to the pressure of the fork.
Adjust the consistency as desired. If you prefer a thicker curry, simmer it for a longer time to reduce the liquid. If you want a thinner gravy, add more water.
11. Once the potato is cooked, add garam masala. Stir well to combine and continue to simmer for 2-3 minutes allowing the flavors to meld together.
12. Turn off the flame. Garnish the kurma with freshly chopped cilantro leaves.
13. Potato Kurma is ready. Serve it hot with rice, roti, naan, dosa, or any bread of your choice.
It can also be enjoyed with Indian bread like roti, chapati, naan, parotta, and poori.
The curry or leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Allow the curry to cool down to room temperature before transferring it to a clean and dry container.
Before serving, gently heat the curry on the stovetop or in the microwave until it is heated through. If the gravy looks thick, add little water to adjust the consistency.
Do not heat the curry for a long time, as it will change the texture of the potatoes slightly. While reheating, the potatoes will continue to absorb the flavors and may become softer.
1. Can add fennel seeds to the kurma paste. It gives a nice flavor to the kurma.
2. Can add coriander leaves and mint leaves to the kurma paste.
3. Mixed Vegetable kurma: Though this recipe only uses potatoes, you can also mix vegetables like cauliflower, green beans, green peas, and carrots.
4. Protein: You can replace vegetables with boiled eggs, paneer, or soya chunks. Soaked soya chunks in hot water for 10-15 minutes, squeeze them before adding them to the base gravy.
5. Chole aloo kurma: soak chole for 8-10 hours. Pressure cook until tender. Add them to the kurma gravy.
6. To make the gravy creamier, add milk (boiled and cooled) toward the end.
More Related Recipes
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Potato Kurma Recipe
- 3 medium Potatoes (peeled and chopped)
- 3-4 tbsp Oil
- 1 large Onions
- 2 medium Bay leaves
- 6-8 numbers Curry leaves
- 1/2 tsp Turmeric powder
- 1/2 tbsp Red chili powder
- 1/2 tsp Garam masala
- Salt to taste
- 1.5-2 cups Water (preferably hot)
- 1-2 tbsp Coriander leaves
- 1/4 cup Coconut (fresh or dry)
- 1 tbsp Coriander seeds
- 1 tsp Cumin
- 2-3 numbers Cloves
- 1 inch Cinnamon stick
- 1/4 piece Star anise
- 2 strands Mace
- 1-2 numbers Green chilies
- 5-7 whole Cashews
- 1/2 tbsp Poppy seeds (optional)
- 1 large Tomato
- 5-6 cloves Garlic
- 1 inch Ginger
Make the Kurma Paste
- Firstly, grind coconut, coriander seeds, cumin, cashews, poppy seeds, cloves, cinnamon stick, star anise, and mace to a fine powder.
- Add chopped tomato, garlic, ginger, and green chilies. Grind to a smooth paste by adding water, if required. Keep it aside.
Make the Potato Kurma
- Heat oil in a pan over medium flame. Once the oil is hot, add bay leaves, curry leaves, and finely chopped onions. Saute over medium flame until onions turn a light golden color.
- Add the peeled and chopped potatoes and saute for 5 minutes.
- Turn the flame to low and add turmeric powder, red chili powder, and salt. Saute for 10-15 seconds just to get rid of the raw aroma of spices.
- Add the kurma paste and give a good mix to coat the potatoes with the paste.
- Continue cooking the kurma paste over medium heat, stirring frequently as the masala can stick to the bottom of the pan.
- Once the masala is well cooked, add 1.5-2 cups of hot water and gently mix well. Let the curry come to a boil.
- Taste test and add salt and spice, if needed.
- Cover the pan and simmer on low flame for 10-15 minutes or until the potatoes are cooked soft.
- Use a fork or a small knife to gently pierce the potatoes. If they are cooked through, the fork should easily slide into the potatoes without much resistance. The potatoes should feel soft and yield easily to the pressure of the fork.
- Once the potato is cooked, add garam masala. Stir well to combine and continue to simmer for 2-3 minutes allowing the flavors to meld together.
- Turn off the flame. Garnish the kurma with freshly chopped cilantro leaves.
- Potato Kurma is ready. Serve it hot with rice, roti, naan, dosa, or any bread of your choice.
Simmer the potatoes in the curry until they are tender but not overly mushy. Keep an eye
on the potatoes and check for doneness by piercing them with a fork. If you have leftovers, allow the Aloo Kurma to cool completely before storing it in a
clean and dry airtight container.