Aloo Kurma

1. 1
   prep · ~15 min

   Soak and grind the kurma paste.

   1.Soak the poppy seeds in a little water for 10 minutes.

   2.Add fresh coconut, soaked poppy seeds, fennel seeds, ginger, and garlic to a blender.

   3.Pour in a few spoonfuls of water and grind to a smooth paste.
2. 2
   boil · ~10 min

   Boil the potatoes until just tender.

   Cook the cubed potato in water until just tender but not falling apart. Drain and keep aside.

   TIPDo not overcook the potato or it will break down too much in the gravy.
3. 3
   saute · ~7 min

   Cook the whole spices and onions.

   1.Heat oil in a pan over medium heat.

   2.Add bay leaf, cinnamon, cloves, and green cardamom and cook until fragrant (30 seconds).

   3.Add sliced onion and green chili.

   4.Cook until the onion turns soft and light golden (5-6 minutes).
4. 4
   saute · ~6 min

   Cook the tomatoes and spice powders.

   1.Add chopped tomato and cook until soft and pulpy (4-5 minutes).

   2.Add coriander powder, red chili powder, turmeric powder, garam masala, and salt.

   3.Mix well and cook for 1 minute so the spices lose their raw smell.
5. 5
   simmer · ~5 min

   Add the ground paste and make the gravy.

   Add the coconut paste and cook for 2 minutes, stirring so it does not stick. Pour in the water and bring the gravy to a gentle simmer.

   TIPKeep the heat medium-low after adding the coconut paste so the gravy stays smooth.
6. 6
   simmer · ~8 min

   Simmer the potato in the kurma.

   Add the boiled potato and simmer for 6-8 minutes until the gravy thickens slightly and the potato absorbs the flavors.

7. 7
   garnish

   Finish with coriander leaves.

8. 8
   serve

   Serve hot with poori, chapati, dosa, or idiyappam.

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