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Aloo Ka Korma Recipe | Potato Korma | Potato Recipes
Aloo ka Korma Recipe: Our quick and easy recipe for Hyderabadi aloo ka korma or potato korma is sure to please all lovers of potatoes.
In the southern states of India, korma or kurma is a gravy made with onion, ginger, garlic, and special ingredients like ground coconut, beaten yogurt (curd), poppy seeds, and cashew nuts. Aloo ka korma with its thick gravy, to which we have added tomato, is very popular and is a fixture at vegetarian meals served at parties and weddings. In Andhra Pradesh, vegetable biryani, vegetable pulao, or other aromatic rice dish like ghee rice is often served with potato kurma.
Our easy-to-follow recipe for aloo korma hotel style produces a delicious, wonderfully spiced, and aromatic dish that is sure to be a hit with family and friends. It’s perfect at any time—at breakfast (with poori), weekday lunch, weeknight dinner, or weekend brunch.
Our aloo kurma recipe calls for ordinary ingredients found in any kitchen (except maybe for chironji (charoli), which can be bought at any dry fruit and masala shop, or can be omitted and replaced by more cashew nuts) and requires no fancy equipment or complicated process. It takes less than an hour from start to finish. It’s versatile and can be customised to suit a variety of ingredients. Use the same recipe to make paneer kurma, or another korma with either tofu, mixed vegetables, egg kurma, chicken, or mutton. Plus, our recipe is kid-friendly.
Serve aloo ka korma hot with roti, chapathi, poori, parotta, or appam. It also pairs very well as a side dish with vegetable pulao, biryani, jeera rice, saffron rice, and masala or baghara rice.
Follow these easy steps to make our delicious Aloo Kurma Recipe (Potato Korma). Watch this quick step by step tutorial video with an easy cooking method and all ingredients for how to make Aloo ka Korma at home from Yummefy Recipes.
You might also like our:
Egg Kurma
Mushroom Malai Matar
Omelette Curry
Pineapple Curry
Dilli Wali Aloo | Delhi Style Potato Curry
Spicy Meat Curry | Mirchi Kaliya
Homemade Yogurt
Konkani Potato Curry
Or if it’s delicious potato recipes you want, then check out all our Potato Recipes here! -
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RECIPE
INGREDIENTS
1⁄4 teaspoon turmeric powder (haldi)
1⁄2 teaspoon salt
500 grams potatoes, (about 5 medium potatoes), peeled and cut into quarters
Wet paste:
1 piece ginger, 1-inch long, peeled and chopped
6 cashew nuts
2 teaspoons chironji (charoli)
1⁄2 cup dry coconut, grated
1 1⁄2 teaspoons poppy seeds, (khus khus)
1 teaspoon garlic cloves, chopped
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1⁄4 cup ghee
2 green cardamom pods
1 piece cinnamon, 2-inches long, broken into 2
1 bay leaf (tej patta)
2 cloves (laung)
4 black peppercorns (sabut kali mirch)
4 green chillies, fresh, deseeded, with a 1-inch slit on top
1 1⁄2 teaspoons coriander powder
1⁄2 teaspoon cumin powder
400 grams tomato, (about 4 medium tomatoes), finely chopped
3⁄4 teaspoon red chilli powder, mild
1 teaspoon salt, or to taste
250 ml yogurt, (about 1 cup)
2 tablespoons coriander leaves
2 teaspoons lime juice
COOKING METHOD
- Pour water into a deep pan and place on high heat. Bring to a boil, then add turmeric powder and salt, followed by potatoes. Boil till potatoes are cooked through and fork-tender. Remove from heat, drain, and set aside.
- Make wet paste: Slide ginger into a wet grinder or blender. Add cashew nuts, chironji (charoli), grated coconut, poppy seeds (khus khus), and garlic paste, and grind into a fine paste, adding 2 teaspoons water if needed to run the grinder. Reserve wet paste.
- Place a kadhai or wok on high heat and add ghee. When the ghee is hot, gently toss in green cardamoms, cinnamon, bay leaf, cloves, and black peppercorns. Saute till the cardamoms look swollen, then add green chillies and stir well. Tip in the reserved wet paste, stir, then add coriander powder and cumin powder. Stir for 2–3 minutes.
- Slide in chopped tomatoes and cook till the oil begins to leave the masala, 6 to 8 minutes. Add cooked potatoes and stir well to mix. Cook for about another 4 minutes, stirring gently, being careful not to break the potatoes.
- Reduce heat to low and add red chilli powder and salt, and stir. Pour in yogurt and stir continuously so that the yogurt does not curdle (be gentle so the potatoes don’t break). Cook till ready, about 3 minutes. Sprinkle with coriander leaves, turn off heat, and stir in lime juice.
- Transfer to a serving bowl and serve hot.
Serves: 6 as part of a larger meal
Prep Time: 24 minutes
Cook Time: 33 minutes
- Pour water into a deep pan and place on high heat. Bring to a boil, then add turmeric powder and salt, followed by potatoes. Boil till potatoes are cooked through and fork-tender. Remove from heat, drain, and set aside.
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