Aloo Kurma

Hotel style delicious potato kurma as a side dish with chapatis, pooris or Rice

Aloo Kurma

First we need to roast some spices and then grind them.
The spices are
• 7 to 8 dry Kashmiri chilies or byadagi chilies,
• 1.5 tbsp coriander seeds,
• 2 tsp poppy seeds and
• ½ tsp cumin seeds.

Heat a pan. Add the spices and on a low flame, lightly roast them till they are fragrant. No need to brown them.
Allow these spices to cool. Then
Grind to a fine powder. Keep aside…

Heat 2 tbsp oil in a pressure cooker. Add the whole spices – 2 cloves, 2 green cardamoms and 1 inch cinnamon.
Saute till the spices are fragrant.

Now add ½ cup thinly sliced onions
Stir and saute the onions till they start to become golden or caramelize.
Now add 1 tsp ginger-garlic paste. Stir and saute 
Add 2 cups of chopped potatoes.
Saute well for 2 min.
Add the ground masala
Stir and saute for a minute.
Add some water
Now , In a small bowl whisk or beat 4 tbsp fresh full fat curd till smooth. Add and stir very well.
Just add water if required

Season with salt.
Cover and pressure cook on a medium to high flame for 2 to 3 whistles.

Open the cooker lid when the pressure settles down on its own.
The potatoes should be cooked well but still retain their shape.
Now keep the pressure cooker on the stove top on a low flame.

Add ¾ cup of thick coconut milk. If you do not have coconut milk, then grind ⅓ cup dry coconut to a smooth paste.


Stir very well.

Simmer on a low flame for few minutes till the kurma curry thickens a bit
Lastly add 2 tbsp chopped coriander leaves ( if available)
Mix with potato kurma gravy.
Serve aloo kurma hot with roti/ poori
This potato kurma also goes very well as a side dish with veg pulao / jeera rice / saffron rice …
Eat healthy, stay healthy
Stay at home

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