Indian Potatoes Aloo Kurma Food

ALOO KURMA RECIPE, POTATO KURMA RECIPE

Steps:

• Firstly take a pan, heat it and dry roast desiccated coconut for few minutes and put it aside.
• Dry roast poppy seeds(khus khus) for few seconds and put it aside.
• Take a blender, add roasted coconut and roasted poppy seeds together, powder them, add little water then blend into a paste and keep aside for later use.
• Take a cooking vessel or pressure cooker, add oil and heat it.
• Add chopped onions, slit green chillies and saute until translucent or light brown.
• Add ginger garlic paste and saute until raw smell disappears.
• Add diced potatoes and saute for 2-3 minutes.
• Add the blended coconut and poppy seeds paste and mix.
• Add salt, red chilli powder and turmeric powder and mix.
• Cook on sim flame by covering the lid until oil is separated for 2-3 minutes.
• Add fried onion paste and beaten yogurt, mix it well.
• Cook on low flame till oil is separated .
• Add water as per the thickness of the gravy desired.
• Pressure cook the aloo for 3 whistles on high flame or cook until the aloo gets soft.
• Add coriander leaves and mint leaves, garam masala powder, black pepper powder, coriander seeds powder, mix everything well.
• Cook the whole mixture for about 3-4 minutes.
• Serve hot with fried boiled eggs and rice pulao.

POTATO KURMA (ALOO KURMA)

Steps:

• To make the kurma paste, add grated coconut and poppy seeds (or cashews) to a grinder jar. Pour little water and make a fine paste. Or If you want to use yogurt, add it to a bowl and whisk well with a fork. Keep this aside.
• If using yogurt, you need to add the diced potatoes to a pot and cover them partially with water. Cook until 90% done. Skip this step if using coconut.

POTATO KORMA RECIPE

Steps:

• Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
• Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
• Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts. Reduce heat, add the ground paste and garam masala powder and combine.
• Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
• Remove lid and simmer till you get the desired gravy consistency.
• Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

ALOO KURMA (POTATO CURRY) RECIPE BY TASTY

Steps:

• Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.
• Heat a pan on medium-high heat and add oil.
• Add in the whole spices and curry leaves, after a minute add in the chopped onion, green chilies, little salt, turmeric powder, mix and cook until the onions are translucent.
• Add the ginger garlic paste and mix well. Let cook for 2 minutes.
• Add chopped tomatoes and a little salt and cook until tomatoes are done.
• Add in the cubed potatoes, red chili powder, garam masala, salt according to taste, and ground spices mixture and mix well. Then, add water, level until the whole mixture is just immersed and mix well.
• Cover and cook on medium heat for about 15 - 20 minutes or longer if the potato is not cooked, stirring in between
• Turn off the heat, garnish with coriander leaves and serve with naan or rice.

ALOO PALAK (INDIAN POTATOES & SPINACH)

Steps:

• In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
• Remove from the pan and blend to a fine puree and keep aside.
• In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
• Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
• Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
• Simmer for few minutes till the potatoes absorb the flavor.
• Add fresh cream if desired.

INDIAN POTATOES - ALOO KURMA

Steps:

• Put oil into skillet and add mustard and cumin seeds. When they start to sputter, add onion, garlic and ginger. Saute until golden brown, about 5 minutes.
• Add tomatoes and peas and cook until tomatoes are cooked.
• Add potatoes, salt, red chile powder, coconut powder, turmeric and garam masala. Add 1/4 c water. Cook, covered, over med heat until potatoes are cooked through, stirring occasionally, about 10-15 minutes.
• Serve, sprinkled with cilantro leaves as garnish.