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Home >> Recipes >> Andhra

Potato kurma recipe | aloo kurma recipe | side dish for chapathi biryani

By swasthi , on August 20, 2019, 104 Comments, Jump to Recipe

Potato kurma recipe or aloo kurma recipe for ghee rice, chapathi, Biryani, puri, Pulao – also called as chapati kurma or Poori kurma. Basically a kurma or korma is a popular curry dish from south Asian countries made with coconut, curd and nuts.

potato kurma recipe

Kurma is an everyday side dish that’s eaten often in south Indian homes. In Andhra pradesh, a veg biryani, veg pulao or any aromatic rice like ghee rice is mostly served with a potato kurma.

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This potato kurma is one of the best to serve with some plain basmati rice or any special rice varieties like ghee rice, jeera rice, pulao or biryani. You can also check this south Indian hotel style mixed vegetable kurma.

I rarely make biryani gravy or side dishes for biryani or pulao and most times I just end up with an onion raita. This potato kurma recipe is keeper and I make it almost every time I make variety rice.

Preparation for potato kurma

1. Add coconut and poppy seeds or cashews or fried gram to a blender and make a smooth and thick paste using little water. If you do not want to use coconut & poppy seeds then just use half cup curd/ yogurt. Using only curd gives a different taste to the curry and is not as thick as the coconut one, but tastes good.

2. Heat oil in a pan or pressure cooker, add cardamom, cloves, star anise, cloves, small cinnamon stick and cumin or shahi jeera. You can also use bay leaf and a single strand of mace. Saute until they sizzle.

sauteing dry spices

3. Add finely chopped onions and fry until golden.

frying onions in oil

4. Next add ginger garlic and fry until the raw smell is gone.

frying ginger garlic paste for potato kurma recipe

5. Add finely chopped tomatoes, salt and turmeric.

frying chopped tomatoes

6. Fry until the tomatoes completely get mushy and blend well with onions.

frying onion tomato mixture
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7. Add red chili powder, garam masala and sombu/ fennel seeds crushed or powdered. Fennel seeds lend a unique flavor. You can pulse them in a blender with garam masala and use.

spice powders for potato kurma recipe

8. Next add coriander leaves or pudina/ mint. For an andhra style, use chopped pudina. Fry everything well for 1 more minute. I suggest not to skip this as well since this lends a good flavor.

addition of pudina or mint leaves

How to make aloo kurma or potato kurma

9. Add coconut paste or half cup curd.

addition of ground coconut masala
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10. Mix everything and fry for 2 to 3 minutes until the coconut begins to smell good.

frying coconut with onion tomato mixture

11. Add cubed potatoes. You can also boil potatoes till 3/4 cooked and then add here. Some variety of potatoes don’t get cooked after adding to the curry, if you any time had a trouble like that, i suggest cooking the potatoes till 3/4 done and then add it here.

addition of veggie cubes

12. Pour water to cover the potatoes. I used 1 ¾ cups water. If you have boiled potatoes separately, you can use that water here. Do not add too much water as it may make the curry thin.

pouring water to immerse curry

13. Cooking korma on a low flame always yields the best taste. Cook until the potatoes are completely cooked. If making in a pressure cooker, cook for one whistle. When the pressure goes off, stir. Stir well. You can adjust salt now. If needed to bring it to a thicker consistency, you can cook further. Add coriander leaves.

andhra style garnished aloo kurma recipe

Serve potato kurma with biryani, chapathi or puri.

potato kurma aloo kurma
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For more kurma recipes
Soya chunks kurma
Paneer kurma
Mushroom kurma
Cauliflower kurma
Chicken kurma

You can also check Aloo matar, Restaurant style Aloo gobi and Punjabi Dum aloo.

Aloo kurma or potato kurma recipe

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potato kurma aloo kurma

Potato kurma recipe | aloo kurma recipe for chapathi, biryani

Aloo kurma or potato kurma made in South Indian Style. A curry made of potatoes to serve with biryani, puri and chapathi
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings4
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 3 large potatoes 1½ cups cubed
  • 1½ tbsp oil
  • 1¼ onions finely chopped
  • ¾ cup tomatoes finely chopped
  • 1½ tsp ginger garlic paste
  • 1 green chili slit (optional)
  • Salt as needed
  • 1/8 tsp turmeric
  • ¾ tsp red chili powder
  • 1 to 1½ tsp garam masala
  • ¼ fennel seeds or sombu / saunf crushed
  • 2 tbsp coriander leaves chopped
  • 2 tbsp pudina or mint chopped (optional)

to grind or use ½ cup thick fresh curd

  • 3 tbsp coconut pieces chopped or grated coconut
  • 2 tbsps poppy seeds or 8 cashewnuts

dry spices

  • ½ tsp cumin or jeera or shahi jeera
  • 2 green cardamoms
  • 1 star anise or biryani flower
  • 1 inch cinnamon or dalchini
  • 4 cloves or laung
  • 1 strand mace or javitri (optional)
  • 1 small bay leaf or curry leaves
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Instructions

Preparation for potato kurma

  • Add oil to a hot pan, and saute dry spices until they begin to sizzle.
  • Fry onions until golden.
  • Add ginger garlic paste and fry until the raw smell goes off.
  • Then add tomatoes and sprinkle salt and turmeric. Fry until the tomatoes turn completely soft and blend well with onions.
  • Next add mint or coriander leaves and fry for a minute.
  • Add garam masala, red chili powder and crushed fennel or saunf. Saute for 2 to 3 minutes until the raw smell of chili powder goes away.

Making potato kurma

  • Transfer coconut and poppy seeds paste or half cup yogurt.
  • Stir and fry until the mixture begins to smell good.
  • Add potatoes and saute for 2 minutes. You can use parboiled or un boiled potatoes.
  • Add water and stir. Cook on a low flame till the potato is cooked and oil begins to separate. You can also pressure cook on a low flame for one whistle.
  • Add chopped coriander and Serve potato kurma with biryani, pulao or chapathi.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Potato kurma recipe | aloo kurma recipe for chapathi, biryani
Amount Per Serving
Calories 117 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 115mg5%
Potassium 273mg8%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 350IU7%
Vitamin C 13.5mg16%
Calcium 103mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Recipe Rating




Recipe Rating




104 Comments
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Aparna
November 30, 2020 1:32 am

Thank you Swasthi!! The kurma turned out to be super delicious and I am actually craving to making it again and eat it to my heart’s content!!! I added all of yogurt, poppy seeds and coconut and cashews?!!!

Your recipe is the modified version of my mother in law’s recipe where you added the coconut gravy. And infact my dad makes it just like you.

Reply
swasthi
Reply to  Aparna
November 30, 2020 8:05 am

Welcome Aparna
Glad you liked it. Thanks for leaving a comment
🙂

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Deepa
May 16, 2020 11:14 pm

5 stars
It came out yummy. Thanks for sharing the recipe

Reply
swasthi
Reply to  Deepa
May 20, 2020 3:23 pm

Welcome Deepa

Reply
Ravi
April 8, 2020 4:58 pm

5 stars
This is smelling so amazing and really its a wow. so nicely explained and with pictures its makes it more easier to look and do it with easy. Thank you for the amazing Kurma recipe and I really appreciate it. I haven’t tried doing a Kurma till now like the way its mentioned and with all ingredients and specifics. This is truly amazing. Having with Simple Bagara rice ( Basmati Rice + Butter + Bay Leaves + Green Chillis + Salt) and this curry combination is like wow.

Reply
swasthi
Reply to  Ravi
April 9, 2020 12:25 pm

Hi,
You are welcome! Glad it turned out amazing. Yes it goes so well with bagara rice. Thank you so much!

Reply
Malathi
April 4, 2020 3:17 pm

Hi,
Today I made Potato kurma curry by following your blog and believe me it came really tasty. Thanks for sharing these recipes and it is very helpful for the person like me.

Reply
swasthi
Reply to  Malathi
April 5, 2020 2:39 am

Thanks Malathi
Glad you liked it.

Reply
Umadevigsharma
July 10, 2019 9:30 pm

Did you use both Coconut paste and yogurt curd in potato Kurma? I confused because you mentioned Coconut paste. Or curd in the recepi. I want to clarify but otherwise your is very good .I am going to try it. Thank you .

Reply
swasthi
Reply to  Umadevigsharma
July 10, 2019 11:41 pm

Hi Uma,
You are welcome. I used coconut paste and not curd. But you can also make it with curd.

Reply
Priya
November 14, 2018 12:24 pm

5 stars
Can we add peas with potato

Reply
swasthi
Reply to  Priya
November 14, 2018 12:46 pm

Yes you can add peas.

Reply
Sravanthi
October 5, 2018 4:11 pm

5 stars
I love all your receipes swasthi is the best !

Reply
swasthi
Reply to  Sravanthi
October 6, 2018 12:41 am

Thank you Sravanthi!
So happy to know you love the recipes.
🙂

Reply
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Sree
August 19, 2018 12:39 pm

Hi, I like your clear step by step directions for the recipes. I was going through chicken curry recipe and noticed that we should put poppy seed mixture towards the end. Whereas in aaloo korma we put in the beginning. Wanted to know the reason behind. Or its our choice if we put beginning or end.

Reply
swasthi
Reply to  Sree
August 20, 2018 3:48 am

Hi Sree,
Thank you so much for reading the blog. The taste of the dish depends on when we add the poppy seeds. For some andhra chicken & fish curries we use it towards the end to neutralize the spicy taste and bring in a milky flavor and taste. For kurma recipes we usually add it first and saute along with masalas since coconut is also used. You can check this chicken kurma which i made similar to this potato kurma. Try both the methods to check what you like. Hope this helps

Reply
Crystal
Reply to  Sree
November 16, 2020 2:13 am

5 stars
Thank you for the recipe?.. you made it easy to cook.. i’ve been truing yo learn dishes and i come across your blog..

Reply
swasthi
Reply to  Crystal
November 16, 2020 1:43 pm

Welcome Crystal

Reply
Nithyashree
May 3, 2018 2:14 pm

Its just awesome. Thank you so much for this recipe!!??

Reply
swasthi
Reply to  Nithyashree
May 4, 2018 1:20 am

You are welcome Nithya

Reply
Suman
March 20, 2018 5:28 pm

Thank you very much for the recipe. It turned out to be super tasty. I made it for around 10 people and everyone enjoyed it .

Reply
swasthi
Reply to  Suman
March 22, 2018 4:22 am

Welcome Suman,
🙂

Reply
Shwetha
February 14, 2018 6:41 pm

Which Garam Masala do you use?

Reply
swasthi
Reply to  Shwetha
February 16, 2018 7:34 am

I use homemade masala

Reply
Shalini
July 8, 2017 9:43 am

5 stars
Shall we use veggies like carrot,beans,and peanut to the potato kurma….

Reply
swasthi
Reply to  Shalini
July 8, 2017 3:12 pm

Yes shalini you can use. You can also check this veg kurma recipe

Reply
Suman
Reply to  swasthi
August 20, 2020 3:12 pm

Thank you so much for all the recipes. Can we use 3 tbsp desiccated coconut as a substitute for fresh coconut in this recipe?

Reply
swasthi
Reply to  Suman
August 21, 2020 2:00 am

Welcome! Yes you can use.

Reply
mahesh
February 9, 2017 3:42 pm

5 stars
Potato kurma came well and went well with biriani.
Thanks for the recipe

Reply
swasthi
Reply to  mahesh
February 10, 2017 1:34 am

Welcome Mahesh
Thanks for trying

Reply
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NARESH
January 16, 2017 6:53 am

5 stars
Hello sister Swathi.

Nice pototo kurma recipe ,pls help me to download the recipe or mail to me .

with regards,
naresh

Reply
swasthi
Reply to  NARESH
January 18, 2017 6:53 am

Hello Naresh
Thanks. There is no download option on this blog. The recipe will be up all the time. You can access it anytime

Reply
premalatha
November 20, 2016 10:45 am

5 stars
Hi mam,

This s latha.. so tasty yummy kuruma mam today tried with vegetable rice wat a taste its very easy and ur way of explanation is very useful mam…
Came out very well thank u so much for this awesome post..
Loved it!!!!!

Reply
swasthi
Reply to  premalatha
November 21, 2016 2:39 pm

Hi Premalatha
Very happy to know potato kurma turned out good. Thanks for the comment

Reply
Bhavani
November 6, 2016 6:11 am

4 stars
I like this blog a lot easy n yummy
My family loves whatever I cook

Reply
swasthi
Reply to  Bhavani
November 21, 2016 2:37 pm

Thanks Bhavani

Reply
Prasanthi
October 10, 2016 7:21 am

4 stars
Loved it. Thanks alot.

Reply
swasthi
Reply to  Prasanthi
October 13, 2016 6:30 am

welcome prasanthi

Reply
Ana
October 7, 2016 1:29 pm

C pp

Reply
anand blessy
September 10, 2016 12:57 pm

super its very useful to all

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Kavya
September 4, 2016 3:49 am

Nice amazing taste

Reply
swasthi
Reply to  Kavya
September 4, 2016 9:29 am

thanks

Reply
Aman
August 30, 2016 11:41 am

Hey Swasthi, do you think using 1/2 cup coconut milk instead of yogurt or crushed poppy seeds/cashews would work?

Reply
swasthi
Reply to  Aman
August 30, 2016 12:08 pm

Hi Aman
If using half cup thick coconut milk then dilute it with water and use in place of plain water. Do not add thick coconut milk directly before cooking potatoes. it may coagulate the gravy. (look curdled). If using thin coconut milk just replace water with coconut milk. However the taste may slightly be less richer. Hope this helps.

Reply

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