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Aloo Kurma (Potato in coconut gravy)

Potato in coconut gravy is one of the famous vegetarian South Indian dishes. It is made with fresh spices blended with coconut. It goes very well with vegetable pulao or roti.  
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Red chillies
  • 1 ½ Tbsp Coriander seeds
  • 1 tsp Poppy seeds
  • ½ tsp Cumin seeds
  • 2 Large potatoes cubed
  • Oil as required
  • Salt as required
  • 2 Cloves
  • 2 Cardamoms
  • 1 " Cinnamon
  • 1 Onion Sliced
  • 1 tsp Ginger garlic paste
  • 4 Tbsp Plain yogurt
  • 1 ½ Cup Water
  • 2 Tbsp Freshly grated coconut
  • 2 Tbsp coriander chopped
  • 1 Tbsp peas

Method
 

  1. In a pan, dry roast red chillies, coriander seeds, poppy seeds, cumin seeds and coconut. Let them cool and grind them to fine powder.
  2. Beat the plain yogurt.
  3. In a pressure cooker, heat oil and add cloves, cardamom and cinnamon.
  4. Add the sliced onions to it and fry until brown.
  5. Add ginger garlic paste to it and fry until the raw smell of ginger garlic paste is gone.
  6. Add the cubed potatoes, peas, ground masala and the beaten plain yogurt and mix.
  7. Add the water and sufficient salt and pressure cook for 3-4 whistles.
  8. After the pressure has come down, simmer the gravy for 10min or until it thickens.
  9. Garnish with coriander leaves and serve hot.