aloo khurma recipe

Aloo Khurma

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Bindu


  • 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


  1. dry roast 1 tsp fennel seeds and 2 cardamoms and make them into a powder.
  2. cut potatoes into medium-sized cubes and the onions into long thin slices.
  3. heat oil in a pan.add onions, green chilies, salt, and sauté till they become soft.

  4. add turmeric powder, ginger garlic paste and sauté till the raw flavor of ginger garlic goes away.

  5. next, add fennel seeds & cardamom powder and just give it a small mix.

  6. add carrot, green peas, and potato cubes.cover it and cook on a medium flame till potatoes are half-cooked.

  7. add dried red chili powder and mix again.
  8. then add chopped tomato and cook until it becomes soft.mix it and add some fresh mint leaves(optional).
  9. add 1 cup of water and cook until it starts to bubble.
  10. add yogurt and garam masala and cook until the oil oozes out.

Recipe Notes

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 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.