Aloo Kurma

Name: Aloo Kurma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g potato (peeled and cubed); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves, peeled); 0.5 cup fresh coconut (grated); 1 tsp poppy seeds (soaked 10 minutes); 1 tsp fennel seeds; 1 inch cinnamon; 2 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(95)

TASTE SCORE

8/10

This homestyle potato kurma has a gentle spice, a creamy coconut and poppy seed base, and soft chunks of potato that soak up every bit of the gravy. It pairs especially well with poori, chapati, dosa, or idiyappam.

PREP

15m

COOK

25m

SERVES

1 KATORI

246 cal

SERVINGS

METHOD · 8 STEPS

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.
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.
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).
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.
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.
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.
garnish
Finish with coriander leaves.
serve
Serve hot with poori, chapati, dosa, or idiyappam.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the potato only until a knife slides in with slight resistance; overcooked cubes will crumble in the kurma.
2
Grind the coconut-poppy seed paste very smooth, or the gravy will taste coarse instead of creamy.
3
Let the onions turn light golden, not dark brown, so the kurma keeps its mild South Indian flavor.
4
After adding the ground paste, keep the heat medium-low and stir often to prevent the coconut from catching at the bottom.
5
If the gravy thickens too much on standing, loosen it with a splash of hot water before serving with poori or dosa.
6
This kurma tastes even better after 20-30 minutes of rest, when the potato absorbs the fennel and whole-spice aroma.
7
Remove the bay leaf, cinnamon, and cardamom before serving if you want a smoother eating experience.