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Potato Korma, Blogging Marathon, Aloo Korma, Aloo Curry,
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Potato Kurma ~ Aloo Kurma

Potato kurma is a South Indian curry with a tomato, poppy seeds and coconut powder base. Pairs well with rice and Indian breads.
Course Side Dish
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Servings 3
Author Usha Rao

Ingredients

Spice Powder

  • ½ – ¾ tsp Poppy Seeds
  • 1 tbsp Dry Coconut Slices
  • 2-4 Whole Cashew Nuts broken into small pieces opt. I did not use it this time
  • 1 Cardamom can use whole or only the seeds
  • 1 Clove
  • ¼ ” Cinnamon Stick
  • ½ tsp Shah Jeera or Cumin I used Shah Jeera

Kurma ~ Curry

  • 2 tbsp Oil
  • ½ – ⅔ cups chopped Onion or 1 small – medium Onion
  • 1 tbsp approx. Mint chopped (opt. I didn’t use it this time)
  • 2 tsp Ginger Garlic Paste
  • 2-3 tsp Coriander Powder
  • ¼ tsp Turmeric
  • 1 tsp Chili Powder adjust to once tolerance level
  • 1 – 1 ¼ tsp Salt adjust to taste
  • ¾ cup Tomatoes chopped or 1 medium Tomato chopped I used vine ripe tomato but any variety works
  • 3 – 4 small Green Chilies cut vertically into two pieces
  • 2 medium sized Red Potatoes approx. 275 – 300 grams (I used red but any variety potatoes can be used)
  • Spice Powder
  • 1 – 1 ½ cups Water

Instructions

Spice Powder

  • Dry roast all the ingredients listed under spice powder until spices are lightly roasted, about couple of minutes.
  • Cool the spices and grind to a fine powder. Alternately, add some water to make a smooth paste.

Kurma ~ Curry

  • Chop onions, tomatoes, mint and cut the green chilies.
  • Peel and cut each potato into 8 – 12 cubes, depending on your preference. I cut each potato into 12 pieces.
  • Heat oil in a 3 liter pressure pan or a pressure cooker. A 2 liter cooker would also work for this quantity of gravy.
  • Once oil is hot, add onions and saute until onions are light golden brown on medium high flame. This should take about 4-5 minutes.
  • If using mint, and saute for a few seconds.
  • Add ginger garlic paste and cook until the saw smell is gone.
  • Then add coriander powder, chili powder, salt, turmeric and give it a good stir.
  • Add tomatoes, mix, cover and cook for a minute or two until tomatoes are soft and mushy.
  • Add potatoes, spice powder, green chilies and cook for another minute or two until spices are well coated to the potatoes.
  • Then add 1 cup of water, mix well, close the pressure cooker and cook for couple of whistles and let the pressure release naturally. It will take approximately 10 minutes for the pressure to release naturally.
  • Note - Pressure cooking for 1 whistle on medium high – high flame and 2 minutes on low also works. Then let the pressure release naturally.
  • Open the cooker, taste test the curry and adjust the seasoning. If adjusting the spices, then turn on the stove and cook for few more minutes. If salt is the only seasoning going into the kurma, no need to cook it again.
  • Also check the consistency. If the gravy is too thick, add some water and cook the kurma for few more minutes. I did not add any water to my gravy, although my family prefers a bit thinner gravy.
  • Garnish with chopped cilantro and serve hot with plain or flavored rice or roti or any Indian bread.

Notes

  • I skipped cashew nuts this time but if using, the gravy will be a bit thick and you may need to add some water. Therefore, after the pressure subsides, add some water to desired consistency and cook the kurma for few minutes.