Potato Kurma Recipe | Aloo Kurma | Side dish for Roti,poori

Potato Kurma recipe with step by step photos.Aloo Korma is a typical south Indian recipe which is a perfect combination with poori and in Andhra it is paired with Ghee rice which tastes absolutely delicious.We usually prepare either Potato masala or Potato kurma or Mixed vegetable kurma or Mixed vegetable Sagu for poori and it goes very well with it.I love the combination of ghee rice and alu korma and for me it is a match made in heaven kind of food. I had this combo for the first time at my close friend's place when I was in school and I instantly fell in love with that combo and from then I always prefered to eat with Ghee rice or Coconut rice instead of poori.

Check out other side dishes for Poori:

• Potato masala 
• Mixed vegetable kurma 
• Mixed vegetable Sagu
• Chana Masala

Here is how to prepare the Potato Kurma recipe with step by step photos:

Potato Kurma | Aloo Kurma Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 15 mins | Cooking time: 25 mins | Total time: 40 mins

Cuisine:Andhra | Category: Side dish

Ingredients:

2 Potatoes,peeled and diced into cubes

1/4 cup fresh/frozen Green peas

1 Onion, sliced

1 small tomato, chopped

10-12 Curry leaves

1.5 tsp Coriander powder

1 tsp Red chili powder

1/4 tsp Garam masala

1/2 tsp Turmeric powder

1 tbsp Coriander leaves,to garnish

Salt, to taste

to temper:

2 tbsp Oil/Ghee

1 tsp Cumin seeds/Shahijeera

1 Bay leaf

2-3 Cloves

1/2" Cinnamon

1-2 Cardamom pods,slightly crushed

to grind:

1/3 cup fresh grated Coconut

4-5 Cashewnuts

1 tbsp Khus Khus( I did not add)

1 tsp Fennel seeds

1/2" Ginger

2 Garlic pods

2 Green chilies

Method:

• Heat oil in a cooker and add all the ingredients under the section ' to temper' and fry for a couple of minutes.
• Add sliced onions and curry leaves and fry until they turn translucent,then add chopped tomatoes and fry well.

• Now add peeled and cubed potatoes and green peas and fry well for 2 minutes and then add turmeric powder, garam masala, red chili powder, coriander powder and salt and fry the masalas for a minute.

• Meanwhile grind all the ingredients under the section ' to grind' to a fine paste by adding enough water.
• Add the ground paste to the fried potato mixture and continue frying until the masala is nicely fried with no raw smell.

• Now add 1.25 cups of water and let it come to a boil and then close the lid and pressure cook for 2 whistles.

• Once the pressure is dropped remove the lid and add coriander at the end.

Serve it hot with poori/roti/chapathi/Ghee rice/Coconut rice/Jeera rice/Pulao.

Notes:

1. In Andhra style Kurma fennel seeds are not added, but I highly recommend to add it as it gives a nice flavor to the kurma.
2. The addition of green peas is optional but I like to add it.
3. Khus khus is an essential ingredient for south Indian style kurma and also it gives the thickness to the gravy, so do not skip it. I did not add it as it is not available here.
4. The gravy thickens as it sits so add water accordingly.

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