Sunday, 10 February 2013

Potato / Aaloo Kurma

This is a must have recipe in each and every house of India whether it is Southern or Northern part. A nice companion for pulao rice / Biriyanis as well as chapathis. Adding fennel will give the unique flavour to the curry.


Fresh Coconut grated / thin slices – 2 tbsp (heaped)
Khus khus / Poppy seeds / Gasa gasalu – 1 tsp (heaped)
Fennel Seeds - 1 tsp
Cashew nuts - 
Ginger Garlic paste – 1 tsp
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Cloves – 3-4
Cinnamon stick – 1 inch
Cardamom – 1
Onion – 1 small chopped into small pieces
Tomato – 1 large chopped
Potato – 300gms
Oil – 2 tbsp

Fresh coconut, khus khus, Fennel seeds, green chilli, cashew nuts


Wash, Peel and dice the potatoes and keep them immersed in salt water

Fry the Khus khus, Fennel seeds, cloves, cinnamon under very low flame.

Allow them to cool down. Add enough water and grind them into smooth paste along with green chilli, coconut and Cashew nuts.

Heat a pan with oil. When it is hot enough, add mustard, jeera, curry leaves and red chilli
Add ginger garlic paste and fry for few seconds.
Add chopped onion along with a pinch of salt and fry until they are transparent.
Add the ground masala and fry until the oil gets separated.
Now add coriander and Chilli powder.

Add chopped tomatoes and potatoes.

Mix everything. Add some turmeric and required amount of salt.
Add some water and cook until the raw taste goes away and the potato is soft.

Shower  some chopped coriander and remove from the flame.

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