Aloo Khurma recipe with step by step instructions.
I prepare this curry to serve with chapatis and vegetable pulao.In India, this recipe is prepared on almost all ceremonies.I love eating this at parties than my own preparation.earlier I used to add only garam masala in the preparation.but when my mother told me that “adding a teaspoon of cardamom and fennel seeds powder gives it a nice flavor and subtle taste”. from then onwards I had started adding the powder.
I have used yogurt, but you can also use thick cream if available.In some parts of Andhra, few people add coconut and poppy seeds paste to this curry.that tastes even good.this method is mostly followed in the restaurants and ceremonies.but the only problem is that the gravy turns smelly and becomes stale by the evening(in hot weathers). aloo kurma recipe can also be cooked with a combination of other vegetables like carrots, beetroot, french beans, green peas, and mushrooms.
if you to enjoy the real taste please make sure that the potatoes do not become mushy while cooking.the potatoes should be perfectly cooked but should still retain their shape.when a knife ran through potato cube slides down easily, then they are perfectly cooked.do not forget to whip the yogurt before adding it to the curry.otherwise, the yogurt splits and curdles and the gravy looks really odd.Aloo mushroom khurma recipe is also one of my favorite combinations. Aloo kurma tastes good when served with vegetable pulao and raita or naan.
Text version of Aloo Khurma recipe
- 500 grams potatoes
- 3 medium-sized onions thinly sliced
- 3 green chilies
- 50 grams green peas optional
- 2 carrots optional
- 1/2 cup yogurt
- 1 1/2 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- salt as per the taste
- 2 tsp red chili powder
- 1 tsp fennel seeds
- 2 pods cardamom
- 1 tsp garam masala
- 1/4 cup mint leaves optional
- 5-6 tsp oil
- dry roast 1 tsp fennel seeds and 2 cardamoms and make them into a powder.
- cut potatoes into medium-sized cubes and the onions into long thin slices.
heat oil in a pan.add onions, green chilies, salt, and sauté till they become soft.
add turmeric powder, ginger garlic paste and sauté till the raw flavor of ginger garlic goes away.
next, add fennel seeds & cardamom powder and just give it a small mix.
add carrot, green peas, and potato cubes.cover it and cook on a medium flame till potatoes are half-cooked.
- add dried red chili powder and mix again.
- then add chopped tomato and cook until it becomes soft.mix it and add some fresh mint leaves(optional).
- add 1 cup of water and cook until it starts to bubble.
- add yogurt and garam masala and cook until the oil oozes out.
if you cook potatoes completely before adding yogurt, then they will become mushy.if you overcook potatoes they become mushy and you won't get a good texture.immerse the potatoes cubes in water until you use them to prevent them from turning dark and also the starch will be removed.you will know potatoes are done when a knife inserted into the potato, goes in easily, and slides back off the knife, but holds its shape.whip the yogurt before adding to the recipe.otherwise, it splits and curdles.
Video version of Aloo Khurma recipe