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Aloo Kurma (Potato Curry)

Community Member
June 25, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Aloo Kurma (Potato Curry)

Ingredients

for 4 servings

  • 4 cups potato (900 g), cubed
  • 2 tablespoons olive oil
  • whole spice, 4 cloves, 6 black peppercorns, 2 cardamom, 1 star anise, 1 inch cinnamon, 1 teaspoon black cumin seeds
  • 1 sprig curry leaves
  • 1 cup onion (175 g), chopped
  • 1 tablespoon ginger garlic paste
  • ½ cup tomato (100 g), chopped
  • 2 green chiles, chopped
  • 12 cashews
  • 2 tablespoons poppy seeds
  • 2 tablespoons coconut powder, (fresh or dried)
  • 1 tablespoon garam masala
  • 1 tablespoon red chili powder
  • water
  • salt
  • 1 teaspoon turmeric powder
  • 1 handful coriander leaves, chopped

Nutrition Info

  • Calories 318
  • Fat 13g
  • Carbs 46g
  • Fiber 6g
  • Sugar 5g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.
  2. Heat a pan on medium-high heat and add oil.
  3. Add in the whole spices and curry leaves, after a minute add in the chopped onion, green chilies, little salt, turmeric powder, mix and cook until the onions are translucent.
  4. Add the ginger garlic paste and mix well. Let cook for 2 minutes.
  5. Add chopped tomatoes and a little salt and cook until tomatoes are done.
  6. Add in the cubed potatoes, red chili powder, garam masala, salt according to taste, and ground spices mixture and mix well. Then, add water, level until the whole mixture is just immersed and mix well.
  7. Cover and cook on medium heat for about 15 - 20 minutes or longer if the potato is not cooked, stirring in between
  8. Turn off the heat, garnish with coriander leaves and serve with naan or rice.

Ingredients

for 4 servings

  • 4 cups potato (900 g), cubed
  • 2 tablespoons olive oil
  • whole spice, 4 cloves, 6 black peppercorns, 2 cardamom, 1 star anise, 1 inch cinnamon, 1 teaspoon black cumin seeds
  • 1 sprig curry leaves
  • 1 cup onion (175 g), chopped
  • 1 tablespoon ginger garlic paste
  • ½ cup tomato (100 g), chopped
  • 2 green chiles, chopped
  • 12 cashews
  • 2 tablespoons poppy seeds
  • 2 tablespoons coconut powder, (fresh or dried)
  • 1 tablespoon garam masala
  • 1 tablespoon red chili powder
  • water
  • salt
  • 1 teaspoon turmeric powder
  • 1 handful coriander leaves, chopped

Nutrition Info

  • Calories 318
  • Fat 13g
  • Carbs 46g
  • Fiber 6g
  • Sugar 5g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.
  2. Heat a pan on medium-high heat and add oil.
  3. Add in the whole spices and curry leaves, after a minute add in the chopped onion, green chilies, little salt, turmeric powder, mix and cook until the onions are translucent.
  4. Add the ginger garlic paste and mix well. Let cook for 2 minutes.
  5. Add chopped tomatoes and a little salt and cook until tomatoes are done.
  6. Add in the cubed potatoes, red chili powder, garam masala, salt according to taste, and ground spices mixture and mix well. Then, add water, level until the whole mixture is just immersed and mix well.
  7. Cover and cook on medium heat for about 15 - 20 minutes or longer if the potato is not cooked, stirring in between
  8. Turn off the heat, garnish with coriander leaves and serve with naan or rice.

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