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)
A rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
Creamy Aloo Kurma with wholesome Jowar Roti – an energy-giving, soul-satisfying comfort food!
This andhra dish is perfect for dinner. With 547.1700000000001 calories and 11.05g of protein per serving, it's a high-fiber, gut-friendly option 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.
233cal
5gprotein
46gcarbs
4gfat
Ingredients
2 cup Sorghum Flour (Also known as Jowar Atta or Jonna Pindi)
2 cup Water (Must be at a rolling boil, you may not need all of it)
0.5 tsp Salt (Adjust to taste)
2 tsp Ghee (Optional, for applying on hot rottes)
Instructions
1
Prepare the Dough
In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
Bring 2 cups of water to a rolling boil in a separate pot.
Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2
Knead the Dough
Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
3
Shape the Rottes
Sprinkle a generous amount of the dusting sorghum flour on your work surface.
Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
4
Cook the Rottes
Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
5
Serve
Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.
