Easiest Potato kurma recipe without coconut and tomato
Potato kurma recipe without coconut and tomato is one of the simplest and quickest South Indian curries to make. This easiest and tastiest potato kurma tastes terrific with freshly made puri, plain parathas, and even steamed rice or flavored rice.
In the South, kurma has many versions. Some use coconut or roasted dal or poppy seeds (khuskhus) paste or curd or cashews as the base. Most of the versions have the main flavor of whole spices.
Today I’m sharing potato kurma without coconut, tomato, or any other nuts and it tastes good with anything.
My version of potato kurma is easier and quicker than the authentic one as I use a pressure cooker. I also call it aloo kurma in a pressure cooker.
I should say this is an instant dish that can be easily prepared with very few ingredients that are common in the Indian pantry.
I make this alu kurma in a pressure cooker once or twice for lunch or dinner and every family member enjoys the dish. As it has potatoes, my 6 years kid does not create a fuss while eating.
About the Potato kurma recipe without coconut and tomato
Kurma (complexly flavored curry) is to South Indian cuisine as Sabzi/Subzi (curries made with onion-tomato base) is to North Indian Cuisine.
India is a diverse country and every state has its way of preparing veg or nonveg curry. Every region and house has different spice blends that shape up the curry, some are mildly spiced and a few are spicy.
Today’s post of Potato kurma is South Indian style. My version of potato kurma uses just 6 ingredients – potatoes, onion, ginger-garlic paste, green chilies, a few whole garam masalas, a spice mix (turmeric+red chili+coriander+biryani/garam masala), and fresh coriander leaves to garnish. I often temper the dish with mustard and whole cumin seeds.
The dish may have very minimal ingredients, but it has a robust flavor with a touch of heat from whole garam masala, spice from green chilies, and a fresh herby flavor from the curry leaves and coriander leaves often balanced by the starchy potatoes.
This potato kurma recipe without coconut and tomato is my heirloom recipe and a big hit in my family.
Since I started cooking, this is my go-to dish when I do not have veggies at hand or I am feeling lazy to cook on busy days. This version of aloo kurma was a savior during my bachelor days.
This alu kurma recipe is medium spiced. You can tone down the spice level and skip whole garam masalas if making for kids.
Reasons to make
Simple ingredients with incredible flavors.
The dish does not need any special spices.
A great side dish to pack in lunchboxes.
Easy recipe for bachelors/spinsters.
No pre-prep for this recipe.
One-pot meal – Temper, saute, and pressure cook.
After a tiring day at work, it is a quick tasty gravy recipe for dinner.
A pressure cooker saves lots of time and does not compromise on taste.
Easy to customize – add or skip the ingredients as per your taste.
Serve it with hot pooris for a hearty Indian breakfast or brunch on the weekends.
The combo of potato and green peas makes a nutritious meal for kids.
Ingredients to make Aloo kurma
Potatoes: It is the main ingredient in this dish.
Onion: it is used as a base ingredient for the gravy.
Whole spices: bay leaf, cloves, cinnamon stick, green cardamom. They release a great aroma when tempered, so do not miss them.
Spice powders: turmeric powder, red chili powder, coriander powder, and shahi biryani masala or garam masala.
Ginger-garlic paste: enhances the taste and flavor of a dish.
Kasuri methi or Dried methi leaves: usually this is not added in South Indian curries but adding this takes the aloo kurma to a different level.
Coriander leaves to garnish.
Salt to taste.
You can double or triple the recipe but add the whole spices in moderate quantities.
If you are a beginner or new to cooking, do not add the salt all at once. Always add salt in several stages. Add some of it in the beginning, next when you add water (taste the water first), and after the dish is ready, if needed. Adding in stages also helps salt penetrate the food and pull out its natural flavors.
Before serving, I would recommend removing all the whole spices. Biting into a whole garam masala isn’t the tastiest thing if not used to it. You don’t want anyone getting annoyed by accidentally biting one.
Add kasuri methi as mentioned in the recipe. It has an intense flavor and aroma, adding more will may result in a bitter taste.
When you open the lid of the pressure cooker, you will notice the consistency of the gravy is thin. The pressure cooking process leeches extra liquid into the gravy. Mash a few potato pieces to thicken the gravy.
The right consistency of the curry depends on your preference. I prefer a medium consistency, which is neither too thick nor too thin. It easily spills over the rice and when you dip your flatbread piece into it, the curry coats it.
Kurma gravy will thicken more as it cools down. The potatoes absorb the moisture and result in super thick gravy. If you are planning to serve after a few hours, reheat the curry and add little water.
How to make Alu kurma in the pressure cooker
Heat oil in a pressure cooker on medium flame. When hot add, mustard seeds, cumin, bay leaf, cloves, cinnamon stick, and green cardamom. Let them crackle.
Add chopped onions, curry leaves, and green chilies. Saute till onions are soft and translucent.
Add ginger-garlic paste and turmeric powder. Saute for a minute or till the raw smell goes away.
Add the chopped potatoes and mix well. Saute on a medium flame for 5 mins.
Turn the flame to low and add red chili powder, coriander powder, shahi biryani masala, and salt. Mix well.
Add green peas and give a good mix.
Next, add kasuri methi and fry for 10 seconds.
Add water, mix well, and taste test the curry. Close the pressure cooker and cook on high flame for 3-4 whistles or until potato pieces are cooked completely. Turn off the flame and let the pressure fall down by itself.
Open the pressure cooker and you will see the gravy consistency is thin. So, turn on the stove and mash a few pieces with the back of the spatula. The starch will help to thicken the gravy.
Continue to simmer the gravy till it is medium thick. Finally, garnish with coriander leaves.
Potato Kurma is ready. Serve hot with plain or flavored rice or roti or any Indian bread.
This potato kurma in gravy form is a versatile dish that you can eat with Indian flatbread or even mix with rice recipes. If you like a bit of tang to your curry, squeeze lemon before serving.
Serve aloo kurma with any Indian bread like roti, chapati, phulka, bhakhri, naan, tandoori roti, poori, parotta, thepla, and plain paratha.
Even regular slices of bread or laadi pav/bread roll pair well with this alu kurma.
Potato kurma stays well in the fridge for 4-5 days. Let the curry cool completely, transfer to an air-tight container and refrigerate.
It also freezes well for 1 month. Store it in small portioned individual containers or freezer-safe bags. To use it, thaw it in the refrigerator overnight or for a few hours on the kitchen counter and reheat in a microwave, or in a pan on the stovetop before serving.
The color of the kurma depends on the spices you add. In the pic, the orangish-red color is because of red chili powder and kashmiri red chili powder.
Sometimes, I also make the dish without adding red chili powder and it looks like the pic below.
Can add mint leaves. They add excellent flavor to any kurma.
For more nutrition, you can also add other veggies like carrots, capsicum, and cauliflower.
More Potato recipes
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Easiest Potato kurma recipe without coconut and tomato
- 3 tbsp Oil
- 2 small Bay leaf
- 3 Cloves
- 1 inch Cinnamon stick
- 2 small Green cardamom
- 1/2 tsp Cumin
- 1/4 tsp Mustard seeds
- 3-4 Green chilies (slit or chopped)
- 5 Curry leaves
- 1 large Onion
- 1 tsp Red chili powder (adjust as per your taste)
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 – 1 tsp Shahi biryani masala (or garam masala)
- 3 cups Water
- 2 tbsp Coriander leaves
- Salt to taste
- Heat oil in a pressure cooker on medium flame. When hot add, mustard seeds, cumin, bay leaf, cloves, cinnamon stick, and green cardamom. Let them crackle.
- Add chopped onions, curry leaves, and green chilies. Saute till onions are soft and translucent.
- Add ginger-garlic paste and turmeric powder. Saute for a minute or till the raw smell goes away.
- Add the chopped potatoes and mix well. Saute on a medium flame for 5 mins.
- Turn the flame to low and add red chili powder, coriander powder, shahi biryani masala, and salt. Mix well.
- Add green peas and give a good mix.
- Next, add kasuri methi and fry for 10 seconds.
- Add water, mix well, and taste test the curry. Close the pressure cooker and cook on high flame for 3-4 whistles or until potato pieces are cooked completely. Turn off the flame and let the pressure release by itself.
- Open the pressure cooker and you will see the gravy consistency is thin. So, turn on the stove and mash a few pieces with the back of the spatula. The starch will help to thicken the gravy.
- Continue to simmer the gravy till it is medium thick. Finally, garnish with coriander leaves.
- Potato Kurma is ready. Serve hot with plain or flavored rice or roti or any Indian bread.