By: Toshita Sahni
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By: Neha Grover
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Aloo kurma refers to an aromatic preparation of potatoes with a runny or thick gravy base. In South India, coconut or coconut milk is added to it, lending it a distinctive flavour.
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There are several versions of South Indian-style aloo kurma, as certain ingredients may differ from region to region. Here's one easy recipe you must try:
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2 potatoes, diced
1 onion
½ inch ginger
4 garlic cloves
3 whole dried red chillies
1 tsp each: fennel seeds, cumin seeds & poppy seeds
1 tbsp coriander seeds
¼ tsp mustard seeds
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2 sprigs curry leaves
2 green chillies
½ tsp turmeric powder
1 tsp garam masala
1 tbsp coriander leaves
½ cup whipped curd
2 cups coconut milk
2 tbsp coconut oil
Salt to taste
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On a tawa, dry-roast the poppy, coriander, cumin and fennel seeds, along with the dried red chillies. Keep stirring on low flame for around a minute and then set aside.
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To the same tawa, add 1 tsp oil and saute the chopped onion, ginger and garlic for 2 minutes. Allow to cool.
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Grind these ingredients with the previously roasted ones. Add a little water and form a smooth paste.
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In a kadhai, add the remaining oil, followed by mustard seeds, curry leaves and haldi. Add the diced potato and 1-2 tsp salt (or to taste) and stir well to mix.
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After 2 minutes, add the ground paste prepared earlier, followed by whipped curds and 2 cups of water. Cover and let it cook for 5 minutes.
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Add the coconut milk. Let it cook for another 5 minutes but do not bring it to a boil. Top with garam masala and chopped coriander leaves.
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The South Indian-style aloo kurma is ready. You can serve it with appams, dosa, parotta, roti, rice, puri, etc.
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To learn how to make Kerala parippu (yellow dal) curry
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