You can prepare this curry in no time. Kurma is made with yogurt, cashews, coconut, and spices. In this curry, the potatoes are simmered in the onion and tomato along with the spices and the final touch of yogurt and paste of coconut, cashews, chana dal, and urad dal makes it creamy and flavorful. When poori is eaten with Aloo Kurma, that will be the best combination.

 

 

How to make Aloo Kurma?

For the paste

  1. Heat oil in a pan. Add Chana dal and Urad dal. Roast them until dal gets light brown in color. Add cashew and cook it for a minute over a medium to low heat. Add coconut and mix well. Switch off the flame. Don’t cook it for a long time, it may burn. Let them cool down.

  2. Take this roasted mixture into a blender, grind it into a very smooth paste using 1 cup water. For curry

  3. Heat oil in a pan. Add cumin seeds. Let it splutter. Add ginger-chili paste, garlic and curry leaves. Cook them for few seconds.

  4. Add Chopped tomato, chopped onion and cook them for 2 minutes over medium heat.

  5. Add chopped potatoes and salt. Mix them well.

  6. Add 3 cups of water, cover it with lid and cook them for 10 minutes over medium heat or until potatoes are tender.

  7. Now add turmeric powder, chili powder, cumin, and coriander powder and garam masala. Mix them well.

  8. Add prepared Coconut paste and yogurt. Mix them well. Let it simmer for 5 minutes over medium to low heat. Stir occasionally. Add more water if required.

  9. Your Aloo Kurma is ready. Garnish it with coriander/cilantro and serve it with Poori, Rice, Biryani, Paratha, Naan or Phulka.

 

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