• July 17, 2022

Potato Kurma | Aloo Kurma

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There are often some dishes, especially in Indian cuisine, which you think can’t be recreated the same way as you would get at a restaurant, hotel or any eatery outside. To this, I’d say nothing is impossible! Yes, with this Potato Kurma recipe, you will be able to make this particular variety of gravy similar to a restaurant style. Follow the recipe of Aloo Kurma thoroughly, and at the end, you’ll have a rich, flavorful dish at home, but with the feel of a restaurant.

potato kurma served in a bowl with a spoon and pooris kept on a plate.

About Potato Kurma

This is an amazing recipe of Potato Kurma from my cooking school notes. I have been making this curry at home too, for quite some time now. The flavors just get better, every single time.

You can use the same recipe to make different korma with paneer (Indian cottage cheese), mixed veggies or tofu. In the case of paneer or tofu, pan fry them lightly in oil and add to the prepared kurma gravy.

A potato curry is a must at home on weekends. With this, there’s either poori, chapati or sometime even dosa. So, whenever I have some time at hand and also feeling a little fancy, I jazz up the potato curry into varieties. This Aloo Kurma is one of those.

Just like any other Indian household, I must say that potato is quite a staple with me and my family as well. We never really get bored of it. It comes very handy whenever you’re short of other vegetables at home. Since the main ingredient in this Aloo Kurma are potatoes, this dish is popular with my folks too.

The first look of this deep orangish, red colored Aloo Kurma will make you feel that it is high on the spice meter. But it actually isn’t, as I use the byadagi red chilies which just impart their hue to the curry without making it spicy. You can use another chili variety. In that case, reduce the number.

This comforting as well as restaurant style Potato Kurma hits on another level when paired with Pulao or Biryani. Other than these, your usual choices are Roti-Chapati-Phulka, Poori, Malabar Parotta or even other Paratha, Rava Idli and Dosa.

Step-by-Step Guide

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.

spices kept on a steel plate for aloo kurma.

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.

roasting the spices in a pan for aloo kurma.

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

roasted spices added in a grinder jar.

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

roasted spices ground to a fine powder for aloo kurma.

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.

beating fresh full fat curd in a bowl with a spoon for aloo kurma.

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.

whole spices added to hot oil in a pressure cooker.

7. Now, add ½ cup thinly sliced onions.

thinly sliced onions added to the cooker.

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.

sautéing onions in the cooker.

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.

ginger-garlic paste added to the onions.

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.

chopped potatoes added to the cooker.

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

prepared masala added to the potatoes.

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

sautéing the masala with the potato-onion mixture.

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

beaten curd added to the potatoes.

14. Stir and mix very well.

beaten curd stirred well with the potatoes.

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.

water added in the cooker.

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

adding salt to the potato curry.

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.

cooked potatoes in a ladle.

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.

thick coconut milk added to the curry.

19. Add 8 to 10 cashews.

adding cashews to the curry.

20. Stir and mix very well.

cashews stirred well in the curry.

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

simmering the kurma curry.

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

chopped coriander leaves added to the kurma.

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.

potato kurma served in a glass bowl with pooris kept on left side on a white plate.

Expert Tips

  1. While roasting the spices for the kurma masala, make sure you just roast them till fragrant and not really brown them.
  2. To quicken the process of caramelization of onions, add a pinch of salt while sautéing them.
  3. If you are using a spicy version of chilies, reduce the amount.
  4. Cook the potatoes well. But make sure they hold shape and not turn mushy.
  5. If you do not have coconut milk, grind about ⅓ cup grated fresh coconut or desiccated coconut with roasted whole spices and some water to a smooth paste. Then, use it accordingly.
  6. To veganize the recipe, skip adding the curd (yogurt) or use a plant based yogurt. Note that the taste and flavor will change with the type of plant based yogurt you use.

    You could opt to add about ⅓ cup chopped tomatoes if not including yogurt in the recipe. Simply sauté the tomatoes after sautéing ginger-garlic paste until they soften.

    Next add potatoes, kurma masala and sauté for 1 minute. Then follow the recipe instructions as listed above in the step-by-step photo guide or as below in the recipe card.

More Potato Gravy Recipes!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

potato kurma served in a glass bowl with pooris kept on left side on a white plate with text layovers.

Potato Kurma | Aloo Kurma (Hotel Style Recipe)

This is a South Indian style recipe of a delicious, flavorful and hotel style Potato Kurma or Aloo Kurma. Great to serve as a side dish with chapathi, poori, pulao, biryani, idli or dosa.

4.78 from 9 votes

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

For the kurma masala

Main ingredients

Preparation

  • Heat a small skillet or frying pan. Add the spices mentioned under the list ‘For the kurma masala‘ and on a low heat, lightly roast them, stirring often till they are fragrant. 

  • You do not need to brown the spices. Allow these spices to cool.

  • Then take them in a grinder jar or spice grinder and grind to a fine powder. Set aside.

  • In a small bowl whisk or beat fresh full fat curd (yogurt) till smooth. Set aside.

  • Rinse the potatoes thoroughly in water. Peel and chop them in 1.5 to 2 inches cubes. Also peel, rinse and chop the onions and prep the other ingredients.

Making potato kurma

  • Heat a pan or 2 litre stovetop pressure cooker. Keep the heat to a low. Add the whole spices – 2 cloves, 2 green cardamoms and 1 inch cinnamon. Fry till the spices are fragrant.

  • Next add thinly sliced onions.

  • Stir and sauté the onions on medium-low or medium heat till they start to become golden or caramelize. Add a pinch of salt to quicken the process of caramelizing.
  • Now add ginger-garlic paste. Stir and sauté for a few seconds till their raw aroma goes away.

  • Add peeled and chopped potatoes.

  • Add the prepared ground kurma masala or spice mix. Stir and sauté for a minute on low heat.

  • Now add the beaten curd (yogurt). Stir and mix very well.

  • Add 1 to 1.5 cups water or as needed if using a stovetop pressure cooker. If cooking potatoes in a pot or pan, add water as needed and simmer on gentle heat until potatoes are tender.
  • Season with salt. Cover and pressure cook for 2 whistles on medium to medium-high heat.

  • When the pressure drops naturally in the cooker, then only open the lid. Check the potatoes with a fork. The potatoes should be cooked well but still retain their shape.

  • Keep the pressure cooker on the stove top on a low heat.

  • Add thick coconut milk and 8 to 10 cashews. Stir and mix very well.

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

  • Lastly add 2 tablespoons chopped coriander leaves. 

  • Mix with the rest of the potato kurma gravy.

  • Serve aloo kurma hot with poori or chapati. You can also pair potato kurma with idli, dosa, pulao or biryani.

  • Coconut milk: Instead of coconut milk use grated coconut or desiccated coconut. Grind ⅓ cup tightly packed grated fresh coconut or ⅓ cup desiccated coconut with the roasted whole spices with some water to a smooth paste. Then add this coconut spice paste at step 8.
  • Potato: Most varieties of potato work well in this recipe. You can also use new potatoes. 
  • Poppy seeds: Omit adding poppy seeds if they are not available to you. The taste will slightly vary in the kurma gravy.
  • Red Chillies: For a nice orange or red color gravy, use kashmiri red chillies or byadagi chillies. If using a spicier variety of dry red chillies then reduce the amount.
  • Consistency: Add less or more water to the kurma gravy depending on the consistency you prefer. But do not make thin or runny consistency.
  • Vegan option: Make the potato kurma with plant based yogurt or skip adding the yogurt. The taste and flavor will differ with the type of plant based yogurt added to the gravy. You can also opt to add ⅓ cup chopped tomatoes if skipping yogurt. Sauté the tomatoes after sautéing ginger-garlic paste until they turn mushy and soften.

Nutrition Facts

Potato Kurma | Aloo Kurma (Hotel Style Recipe)

Amount Per Serving

Calories 262 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 3mg1%

Sodium 172mg7%

Potassium 559mg16%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 3g3%

Protein 5g10%

Vitamin A 271IU5%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.3mg15%

Vitamin B12 0.1µg2%

Vitamin C 18mg22%

Vitamin D 0.02µg0%

Vitamin E 3mg20%

Vitamin K 5µg5%

Calcium 93mg9%

Vitamin B9 (Folate) 26µg7%

Iron 3mg17%

Magnesium 66mg17%

Phosphorus 152mg15%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Potato Kurma recipe post from the archives first published in June 2015 has been republished and updated on 17 July 2022.


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