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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.
For 4 servings
Prepare the Kurma Paste
Temper Spices and Sauté Onions
Cook the Masala Base
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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.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 313.79 calories per serving with 6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Add 1 cup of mixed vegetables like carrots, green peas, and beans along with the potatoes for a more nutritious curry.
Replace half of the water with thin coconut milk for an even creamier and richer gravy.
Substitute the potatoes with 250g of paneer cubes. Add the paneer in the last 5 minutes of simmering to keep it soft.
Increase the number of green chilies in the paste or add a slit green chili to the oil during tempering for extra heat.
The potatoes in this dish are rich in complex carbohydrates, providing a sustained release of energy to keep you active throughout the day.
Cashews and coconut provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and help in the absorption of fat-soluble vitamins.
The array of spices used, such as turmeric, cloves, cinnamon, and coriander, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Aloo Kurma contains approximately 290-320 calories, depending on the amount of oil and coconut used. This estimate is for a serving size of about one cup.
Aloo Kurma can be part of a healthy diet. It provides carbohydrates for energy from potatoes and healthy fats from coconut and cashews. To make it healthier, you can reduce the amount of oil and add more vegetables.
Yes, you can. For a coconut-free version, increase the number of soaked cashews to about 20-24 and add a tablespoon of roasted gram dal (pottukadalai) while grinding to achieve a thick, creamy consistency.
Absolutely. Use the 'Sauté' mode for tempering, frying onions, and cooking the masalas. Add the ground paste, water, and potatoes, then pressure cook on high for 2-3 minutes. Finish with garam masala and coriander.
Aloo Kurma pairs wonderfully with Indian breads like poori, chapati, roti, and paratha. It also tastes great with steamed basmati rice, jeera rice, or ghee rice.