Indian Potatoes Aloo Kurma
Creamy, aromatic, and bursting with bold Indian flavors, this Indian Potatoes Aloo Kurma is the ultimate comfort food! Featuring tender, parboiled potatoes simmered to perfection in a luscious coconut milk and yogurt-based gravy, this dish is a tantalizing fusion of spices like garam masala, turmeric, and coriander. With the added fragrance of curry leaves and the subtle heat of green chilies, every bite is a celebration of authentic South Indian cuisine. Perfectly paired with steamed rice, soft rotis, or naan, this vegetarian curry is as hearty as it is flavorful. Quick to prepare in under 45 minutes and ideal for weeknight dinners or special occasions, this recipe is sure to transport your taste buds to the heart of India.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 1 large Onions
- 2 medium-sized Tomatoes
- 2 whole Green chilies
- 1 cup Coconut milk
- 0.25 cup Yogurt (plain, unsweetened)
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 8 leaves Curry leaves
- 2 tablespoons Fresh coriander (cilantro), chopped
- 1 teaspoon Salt
- 1 cup Water
Instructions
Peel the potatoes and cut them into bite-sized pieces. Parboil them in salted water for 5-7 minutes, then drain and set aside.
Finely chop the onions, tomatoes, and green chilies. Keep them ready along with the curry leaves.
Heat oil in a large pan or skillet over medium heat. Add mustard seeds and cumin seeds. Let them splutter for a few seconds.
Add the curry leaves, green chilies, and ginger-garlic paste. Sauté for about 1 minute until fragrant.
Add the chopped onions and cook until they turn golden brown, stirring occasionally.
Mix in the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to coat the onions in the spices.
Add the chopped tomatoes and cook until they become soft and pulpy, about 5-7 minutes.
Lower the heat and gently stir in the yogurt. Cook for another 2 minutes, stirring continuously to avoid curdling.
Add the parboiled potatoes and mix well to coat them in the masala.
Pour in the coconut milk and water. Stir thoroughly, cover the pan, and let the curry simmer for 10-15 minutes until the potatoes are fully cooked and tender.
Taste and adjust the salt if needed.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 48.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5892 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
