Aloo Kurma
Tender potatoes simmered in a rich, creamy gravy made from coconut, cashews, and fragrant spices. This mildly spiced curry is a comforting classic that pairs perfectly with poori, chapati, or rice.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Kurma Paste
- b.Drain the soaked cashews and poppy seeds. In a blender, combine them with the grated coconut, fennel seeds, and green chilies.
- c.Add about 1/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits. Set aside.
- 2
Step 2
- a.Temper Spices and Sauté Onions
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom.
- c.Sauté for 30-45 seconds until the spices become fragrant.
- d.Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- c.Pour in the tomato puree. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
- d.Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.
- 4
Step 4
- a.Combine and Simmer
- b.Add the prepared kurma paste to the pan. Stir continuously and cook for 4-5 minutes on medium-low heat until the paste is fragrant and slightly darkened. This step is crucial to cook out the raw taste.
- c.Slowly pour in 1.5 cups of water while stirring to prevent lumps. Add the salt and mix well.
- d.Bring the gravy to a gentle boil, then add the boiled potato cubes.
- e.Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala over the curry and stir gently.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the kurma rest for 5 minutes before serving. This allows the flavors to meld and the gravy to reach its final consistency. Serve hot with poori, chapati, or rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest paste, use fresh coconut and soak the cashews and poppy seeds in warm water for at least 20 minutes.
- 2Sautéing the ground paste until oil separates is key to developing a deep, rich flavor and avoiding a raw taste.
- 3Ensure potatoes are just boiled until tender, not mushy. They will cook further in the gravy.
- 4The gravy will thicken as it cools. Adjust water accordingly if you plan to serve it later.
- 5For a brighter color, you can use Kashmiri red chili powder, which is less spicy but gives a vibrant red hue.
Adapt it for your goals.
Mixed Vegetable Kurma
Add 1 cup of mixed vegetables like carrots, green peas, and beans along with the potatoes for a more nutritious curry.
Richer GravyRicher Gravy
Replace half of the water with thin coconut milk for an even creamier and richer gravy.
Paneer KurmaPaneer Kurma
Substitute the potatoes with 250g of paneer cubes. Add the paneer in the last 5 minutes of simmering to keep it soft.
Spicier VersionSpicier Version
Increase the number of green chilies in the paste or add a slit green chili to the oil during tempering for extra heat.
Why this is on our healthy list.
Good Source of Energy
The potatoes in this dish are rich in complex carbohydrates, providing a sustained release of energy to keep you active throughout the day.
Contains Healthy Fats
Cashews and coconut provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and help in the absorption of fat-soluble vitamins.
Rich in Antioxidants
The array of spices used, such as turmeric, cloves, cinnamon, and coriander, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of Aloo Kurma contains approximately 290-320 calories, depending on the amount of oil and coconut used. This estimate is for a serving size of about one cup.