• Jyothi Varne

Potato Kurma / Aloo Kurma Recipe

When it comes to vegetarian gravies, Aloo Kurma and Veg Kurmas are quite a favourite amongst South Indians. We love it with our rotis, idlis, pulav and more. In our house, especially on those days/ months when a vegetarian diet is followed or for a family function. Ghee rice and Aloo Kurma was a must at the dinner table. This thick gravy made with a blend of coconut and poppy seeds, plus whole and powdered spices, is a match made in heaven when it comes to taste & flavours.


This Aloo Kurma recipe is a one-pot dish - all you need is a pressure cooker and good quality potatoes, green peas and tomatoes. You may also variate by adding in florets of cauliflower, turnips or beans to make a mixed vegetable korma.

The gravy's colour is mostly picked from the type of Red Chilli powder you use. Like most things, we use freshly ground red chillies (picked from KR Market and sun-dried on the terrace) for most of our home-based preparations. Also ensure that you dice the potatoes into large chunks with the skin on, which lends its own flavour to the curry.


So here's what you will need to make delicious Aloo Kurma in your very own kitchen :)


INGREDIENTS - Serves 4


2 - Large potatoes, diced

1 cup - green peas

1 large onion, chopped

1 large tomato, chopped

1 inch Ginger

6-7 cloves of Garlic

4 Cloves

2 Green Cardamons

1 inch Cinnamon stick

3 strands of Mint leaves

1/2 tsp - Turmeric powder

1/2 tbsp - Coriander powder

2 tbsp - Red Chilli Powder ( adjust as per preference)

Salt to taste

4 tbsp - Cooking oil


For the masala:

1/2 cup - fresh coconut, diced

2 tsp - Poppy seeds

1/2 cup - Coriander leaves

1/2 cup - water for blending

PROCEDURE


1. In a pressure cooker, heat oil and add whole cardamom, cinnamon stick and let it splutter.

2. Next add chopped onions, smashed ginger, garlic and mint leaves, fry for about 3-4 mins on medium flame.

3. Once the onions are cooked, add chopped tomatoes, salt to taste and turmeric powder. Add about 3 tbsp water and cook till mushy.

4. Coriander & Red Chilli powder is stirred in next. To this add diced pieces of raw potatoes and peas and stir well.

5. In a mixer, blend - Coconut, couscous and coriander leaves to a thick, smooth paste.

6. Add this to the potato mixture cooking in your pressure cooker, check for spice levels and salt.

7. You may add in water to adjust the gravy's consistency. Cook on a medium simmer for 1 whistle.



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