Tender potatoes simmered in a rich, creamy gravy made from coconut, cashews, and fragrant spices. This mildly spiced curry is a comforting classic that pairs perfectly with poori, chapati, or rice.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
314cal
6gprotein
35gcarbs
Ingredients
500 g Potatoes (About 4 medium, boiled, peeled, and cubed)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Aloo Kurma, Steamed Basmati Rice and Kachumber Salad
Creamy, aromatic Aloo Kurma with fluffy rice & fresh salad. A gut-friendly comfort meal!
This hyderabadi dish is perfect for lunch. With 623.5 calories and 12.719999999999999g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (Adjust for desired consistency)
2 tbsp Coriander Leaves (Chopped, for garnish)
0.5 cup Grated Coconut (Fresh or frozen)
12 pcs Cashews (Soaked in warm water for 15 minutes)
1 tbsp Khus Khus (Poppy seeds, soaked in warm water for 15 minutes)
1 tsp Saunf (Fennel seeds)
2 pcs Green Chili (Adjust to taste)
Instructions
1
Prepare the Kurma Paste
Drain the soaked cashews and poppy seeds. In a blender, combine them with the grated coconut, fennel seeds, and green chilies.
Add about 1/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits. Set aside.
2
Temper Spices and Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom.
Sauté for 30-45 seconds until the spices become fragrant.
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
3
Cook the Masala Base
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.
4
Combine and Simmer
Add the prepared kurma paste to the pan. Stir continuously and cook for 4-5 minutes on medium-low heat until the paste is fragrant and slightly darkened. This step is crucial to cook out the raw taste.
Slowly pour in 1.5 cups of water while stirring to prevent lumps. Add the salt and mix well.
Bring the gravy to a gentle boil, then add the boiled potato cubes.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Let the kurma rest for 5 minutes before serving. This allows the flavors to meld and the gravy to reach its final consistency. Serve hot with poori, chapati, or rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
