Aloo Kura
Aloo Kura is a simple Andhra-style potato stir-fry with soft cubes of potato, crackled mustard and cumin, curry leaves, and a light coating of spices. It is comforting, quick to make, and fits beautifully next to rice or roti.
For 4 servings
- boil · ~12 min
Boil the potatoes until just tender.
1.Add potato cubes and water to a pot and bring to a boil.2.Add 0.25 tsp salt and cook until the potatoes are just tender but not falling apart, about 8-10 minutes.3.Drain well and let the potato cubes sit for 2 minutes so excess moisture dries off.TIPKeep the potatoes slightly firm so they hold their shape when tossed with the tempering. - temper · ~3 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and urad dal; cook until the dal turns light golden.4.Add curry leaves, green chili, and ginger and cook for 20-30 seconds.TIPUse medium heat here so the urad dal turns golden without burning. - saute · ~5 min
Cook the onion.
Add the sliced onion and sauté until soft and lightly golden, about 4 to 5 minutes.
- saute · ~2 min
Add the spices and potatoes.
1.Add turmeric powder, red chili powder, and the remaining 0.25 tsp salt.2.Mix quickly so the spices bloom in the oil without scorching.3.Add the boiled potatoes and toss gently to coat them well. - saute · ~6 min
Cook until the potatoes are well coated.
Cook on low to medium heat for 5 to 6 minutes, turning gently now and then, until the edges look slightly crisp and the masala clings to the potatoes.
TIPDo not stir too often or the potato cubes will break and turn mushy. - garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle in the lemon juice, add chopped coriander leaves, and toss once gently.
- serve
Serve the Aloo Kura hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes into even medium cubes so they finish boiling at the same time and stay intact during tossing.
- 2After draining, let the potatoes steam-dry for a couple of minutes; this helps the tempering and spices cling better.
- 3Use a wide pan for the final saute so the potato edges can crisp slightly instead of steaming.
- 4Wait for the mustard seeds to fully splutter before adding cumin and urad dal, or the tempering will taste raw.
- 5Add lemon juice only after switching off the heat to keep its fresh tang and avoid bitterness.
- 6If making ahead, stop before the lemon and coriander; reheat gently, then finish fresh just before serving.
Adapt it for your goals.
Low-oil
Use a little less oil and a good nonstick pan; the dish will be lighter, though the potato edges may be less crisp.
spicierSpicier
Increase red chili powder or add one more slit green chili for a hotter Andhra-style version.
no onionNo-onion
Skip the onion for a simpler, lighter potato kura that pairs especially well with dal and rice.
garlicGarlic
Add a few chopped garlic cloves with the ginger for a deeper, more savory stir-fry flavor.
Why this is on our healthy list.
Plant-Based Comfort Dish
Made from potatoes, spices, herbs, and tempering ingredients, this is a fully plant-based side that fits many everyday meals.
Digestive Spice Support
Ginger, cumin, curry leaves, and mustard seeds bring traditional aromatic ingredients often used to make simple meals feel lighter and more balanced.
Fresh Herb and Citrus Finish
Coriander leaves and lemon juice add freshness at the end, helping the dish taste bright without needing heavy sauces.
Frequently asked questions
They were likely overboiled or stirred too often in the pan. Cook them only until just tender, drain well, and toss gently during the final saute.
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