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    Potato Kurma (Aloo Kurma) - Swasthi's Recipes

    Uploaded by

    Suganya Sugan

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Potato Kurma (Aloo Kurma) - Swasthi's Recipes

    Uploaded by

    Suganya Sugan
    1 views3 pages

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    1 views3 pages

    Potato Kurma (Aloo Kurma) - Swasthi's Recipes

    Uploaded by

    Suganya Sugan

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    POTATO KURMA (ALOO KURMA)

    Andhra Style Potato Kurma also known as aloo kurma is a dish of


    potatoes cooked in a spicy and fragrant kurma gravy. It is eaten with
    vegetable pulao, Biryani, flavoured rice varieties, chapati and roti.

    For best results follow my detailed step-by-step photo instructions and tips.
    © Swasthi's Recipes - www.indianhealthyrecipes.com
    Prep Time Cook Time Total Time Servings Author
    10 minutes 25 minutes 35 minutes 4 Swasthi
    INGREDIENTS (1 CUP = 240ML )
    3 large potatoes 1½ to 2 cups cubed
    2 tablespoons oil
    1¼ cup onions finely chopped
    ¾ cup tomatoes finely chopped
    1½ teaspoon ginger garlic paste
    1 to 2 green chili slit (optional)
    ½ to ¾ teaspoon salt (adjust to taste)
    ⅛ teaspoon turmeric
    ¾ to 1 teaspoon red chili powder
    1 to 1½ teaspoon garam masala
    ¼ teaspoon fennel seeds powder (sombu / saunf or ½ tsp crushed)
    2 tablespoons coriander leaves chopped
    2 tablespoons pudina (fresh mint chopped)
    To grind or use ½ cup thick fresh yogurt or thick coconut milk
    3 tablespoons coconut chopped or ¼ cup grated coconut
    2 tablespoons poppy seeds or 8 cashewnuts
    Whole Spices
    ½ teaspoon Shahi jeera (or cumin seeds/ jeera)
    2 green cardamoms
    1 star anise (biryani flower)
    1 inch cinnamon (dalchini)
    4 cloves (laung)
    1 strand mace (javitri, optional)
    1 small bay leaf (or/& curry leaves)
    HOW TO MAKE THE RECIPE
    1. To make the kurma paste, add grated coconut and poppy seeds (or cashews) to a
    grinder jar. Pour little water and make a fine paste. Or If you want to use yogurt, add
    it to a bowl and whisk well with a fork. Keep this aside.
    2. If using yogurt, you need to add the diced potatoes to a pot and cover them partially
    with water. Cook until 90% done. Skip this step if using coconut.
    Preparation
    1. Pour oil to a hot pan. When the oil becomes hot, reduce the flame to low and add all
    the whole spices - bay leaf, star anise, cloves, cinnamon, green cardamoms, mace
    and shahi jeera or cumin.
    2. When they begin to sizzle, add the fine chopped onions. Increase the heat to
    medium and saute them until golden.
    3. While the onions fry, chop the tomatoes and the potatoes. keep the tomatoes aside
    & the potatoes in a bowl of water.
    4. When the onions are golden, add ginger garlic paste. Fry until the raw smell goes
    away, for about 40 to 60 seconds.
    5. Transfer the tomatoes and sprinkle salt and turmeric. Fry until the tomatoes turn
    completely soft and blend well with onions.
    6. Next add mint and fry for a minute.
    7. Add garam masala, red chili powder and crushed fennel. Saute for 2 to 3 minutes
    until the raw smell of chili powder goes away.
    How to Make Potato Kurma
    1. Add the coconut paste and mix well. If using yogurt in place of coconut, add 2
    tablespoons of the onion tomato masala (from the previous step) to the yogurt and
    mix well. Lower the heat and pour this to the pan slowly.
    2. Mix well and fry until the mixture begins to smell good. Add potatoes and saute for 2
    minutes.
    3. Pour 1½ to 1¾ water and stir. Bring it to a rapid boil. Lower the heat to medium and
    cook covered till the potatoes are fully cooked and oil rises to the top. You can also
    pressure cook on a low flame for one whistle.
    4. If the aloo kurma is runny, increase the flame and cook uncovered to evaporate some
    of the water. Turn off the heat when the kurma reaches a thick gravy consistency.
    Taste test and adjust salt.
    5. Add chopped coriander and Serve potato kurma with biryani, pulao or chapathi.
    NUTRITION (estimation only)
    Calories: 117kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Sodium: 115mg | Potassium:
    273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 13.5mg | Calcium: 103mg | Iron:
    2.1mg
    Potato Kurma (Aloo Kurma) https://www.indianhealthyrecipes.com/potato-kurma-aloo-kurma-recipe-side-dish-for-biryani-
    chapathi/

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