Potato Kurma | Aloo Kurma

How to make Potato Kurma

Preparation

1. Firstly, we need to roast some spices and grind them to make the kurma masala. The spices are listed below:

• 7 to 8 dried Kashmiri chilies or byadagi chilies (halved and seeds removed)
• 1.5 tablespoons coriander seeds
• 2 teaspoons poppy seeds
• ½ teaspoon cumin seeds

If using any other variety, then use chilies which are less spicy. And if you have spicier variety of red chillies then reduce their numbers. Also omit poppy seeds if you do not have them.

2. Heat a small skillet or frying pan. Add the spices and on a low heat, lightly roast them till fragrant stirring often. No need to brown them. Allow these spices to cool.

3. Then, take the roasted spices in a grinder jar or spice grinder.

4. Grind to a fine powder. Set the kurma masala aside.

5. In a small bowl, whisk or beat 4 tablespoons fresh full fat curd (yogurt) till smooth. Keep aside.

I always add curd in this recipe. For a vegan version, you can skip it or use a plant-based yogurt.

Sauté Aromatics and Potatoes

6. Heat 2 tablespoons oil in a 2 litre stovetop pressure cooker. Add 2 cloves, 2 green cardamoms and 1 inch cinnamon. Sauté on low heat till the spices are fragrant.

7. Now, add ½ cup thinly sliced onions.

8. Stir and sauté the onions till they start to become golden or caramelize. Add a pinch of salt to quicken the process of caramelizing.

9. Now, add 1 teaspoon ginger-garlic paste. Stir and sauté for a few seconds till the raw aroma of ginger and garlic goes away.

10. Add 1.5 to 1.75 cups of chopped potatoes. Peel and chop the potatoes in 1.5 to 2 inches cubes and keep them ready.

11. Add the prepared ground kurma masala or spice mix.

12. Stir and sauté for a minute on low heat.

13. Now, add the beaten curd (yogurt) on low heat.

14. Stir and mix very well.

Make Potato Kurma

15. Add 1 to 1.5 cups water. You can also process steps 6 to 15 in a pan or pot. Just add water as required when cooking the potatoes in a pan.

16. Season with salt. Cover and pressure cook on medium to medium-high heat for 2 whistles.

17. Open the cooker lid when the pressure settles down naturally. The potatoes should be cooked well, but still retain their shape. Now, keep the pressure cooker on the stovetop on low heat.

18. Add ¾ cup thick coconut milk (made fresh) or use canned coconut milk.

If you do not have coconut milk, then grind or blend ⅓ cup tightly packed fresh grated coconut together with the roasted spices to a smooth paste.

In this case, you will need to add the coconut paste at step 11. No need to roast the coconut.

You can also use ⅓ cup desiccated coconut instead of fresh coconut. If you add fresh or desiccated coconut, then you will need to add water accordingly.

19. Add 8 to 10 cashews.

20. Stir and mix very well.

21. Simmer on low heat for 8 to 10 minutes or till the kurma curry thickens a bit.

22. Lastly, add 2 tablespoons chopped coriander leaves. Give it a good mix.

23. Serve Aloo Kurma hot with roti, poori, rava idli or dosa. It also goes very well as a side dish with veg pulao, veg biryani, jeera rice, saffron rice or masala rice.