Aloo kurma or potato korma (also pronounced as korma)is a thick potato curry ideal for all your flatbreads, chapatis and parathas.

With aromatic spices, this Indian potato curry recipe is a fragrant vegetarian korma dish to serve when you tire of making your regular potato curry.

It’s thick, creamy and heavy so a little of the potato kurma on your plate is more than enough to satisfy you.

The potato korma(aloo korma) gives you chunks of tender potato and gravy that includes grated coconut, poppy seeds and cashews which results in a thick and heavy curry.

What to serve with aloo kurma(potato korma).

• Serve with your favourite Indian flatbreads like,
  • naan,
  • poori,
  • Sri Lankan paratha
  • egg paratha,
  • Pol roti.

• The Indian potato curry is a great side dish for
  • Hyderabadi biryani,
  • ghee rice.

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tips on making al00 kurma(potato korma)

• Have all the ingredients needed to make potato korma ready?
• There are quite a few spices but even if you can’t find some, give the recipe a try with the spices you have(eg: cinnamon, cloves, cardamom, bay leaves).
• For the grated coconut and poppy seed paste, you can try a few substitutes. here are some of them.
  • Grated coconut to substitute with dessicated coconut.
  • cashews can be substituted with almonds.
  • If you are unable to find grated coconut, dessicated coconut or even cashews then replace them with curd or yoghurt. same quantity.
    The result will be different in terms of the creaminess and thickness of the vegetarian kurma.

• Make sure the grated coconut and poppy seeds are ground into a paste, and add 1 or 2 teaspoons of water to ease the grinding process.

utensils and appliances needed

• Chopping board and knife.
• Blender to grind the poppy seeds and grated coconut.
• Cooking pan to make the potato korma.

More potato curry recipes

Sri Lankan potato curry

Sri Lankan spicy dry potato curry

Bombay potatoes

Slow-cooked Indian beef and potato curry

Aloo keema

More korma recipes

Chicken korma curry.

Beef korma curry

Storing

Refrigerate and consume within 2 days

Freezing

I would recommend not freezing as the texture and taste change the longer it freezes.

Reheating

Can be done over the stovetop or microwave. use a microwave cover to avoid splatter.

Avoid food waste by

• Cooking only as much as you need.
• The vegetarian curry is heavy so a little goes a long way.
• Any leftovers can be used as a filling for omelettes or savoury pancakes.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Ingredients to cook aloo kurma(potato korma).

The ingredients mentioned below use standard measuring cups and spoons.

1/4 cup scraped coconut(substitute with 1/4 cup cashew or dessicated coconut, read more on beginner’s tips)

1 tablespoon of poppy seed(also referred to as kasa kasa and basil seeds)

3 tablespoons of oil

3 cardamom pods slightly bruised

2 cloves

1″ piece of cinnamon

1 bay leaf

1/2 a teaspoon of cumin seeds

1/2 teaspoon of fennel seeds

1-star anise

1 tablespoon of ginger garlic paste

2 medium-sized onions sliced fine

1 large green chilli split

1 large tomato chopped

1 teaspoon of turmeric powder

1 teaspoon of red chilli powder

1/2 a teaspoon of garam masala

300g of potato cut into cubes(roughly about 4 medium-sized potatoes cut into cubes)

1 and 1/4 cup water(use as needed to cook the potatoes)

How to make potato korma(aloo kurma)

Please make sure to read the recipe instructions carefully to avoid mistakes.

As mentioned have all the ingredients ready.

Add scraped coconut(1/4 cup)and poppy seeds(1 tbsp, also referred as basil seeds or kasa kasa) into a blender with 1 or 2 teaspoons of water and blend.

Please read the above beginner’s notes for substitutes if you are unable to find freshly scraped coconut.

Add oil(3 tbsps)into a pan. add cardamom(3, slightly bruised), cloves(2), cinnamon piece(1″), bay leaf (1), cumin seeds(1/2 tsp), star anise(1)

Cook over low heat for a minute, just long enough to warm them up.

Add ginger-garlic paste(1 tbsp), fennel seeds(1/2 tsp), onion(2 medium sliced fine), and green chilli(1 large split in the middle).

Cook until onions turn soft. 2 minutes over low fire.

Add tomato(1 medium chopped), turmeric powder(1 tsp), red chilli powder(1/2 tsp), garam masala(1 tsp).

Cook for 2-3 minutes while breaking down the chopped tomatoes.

Add the coconut and poppy seed paste to the pan.

Cook for 3 minutes more over a low-medium fire, until all the spices and coconut paste, are combined.

Add the cubed potatoes(300g, about 4 medium-sized potatoes cut into cubes).

Combine and cook for 3 minutes.

Pour in water to submerge the potatoes(1 and 1/4 cups of water), season with salt.

Cover and cook until water is completely cooked through and the potatoes are soft.

The result should be a thick fragrant potato curry.

Taste and season with salt and garnish with chopped coriander leaves(optional).

Serve warm.

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