Aloo Kurma Recipe North Easy Indian Potato Curry
Aloo Kurma Recipe North Indian Style Easy Cooking Procedure
Aloo Kurma Recipe North Indian Style is a delicious, mildly spiced potato curry that pairs beautifully with rotis, parathas, chapatis or rice. This flavorful dish blends aromatic whole spices with creamy coconut paste to make a gravy that’s rich yet comforting. Potatoes are cooked until tender in a spiced curry base and then finished with coconut-based masala for depth of flavor and texture. While this dish has roots in southern Indian cuisine, when adapted with North Indian spice balance it becomes a favorite across homes in India and abroad. For a factual reference on North Indian potato dishes see Wikipedia – Aloo Mutter which showcases how potatoes feature in North Indian curries.
Recipe Card
| Prep Time | 15 mins |
|---|---|
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Servings | 4 people |
| Difficulty | Easy |
Ingredients List With Exact Quantities
- Potatoes (peeled and cubed) – 500 g (about 4 medium)
- Onion (finely chopped) – 1 large (150 g)
- Tomatoes (finely chopped) – 2 medium (about 150 g)
- Oil (vegetable or sunflower) – 2 tbsp
- Ginger-garlic paste – 1 tsp
- Green chillies (slit) – 2 (optional)
- Coconut (fresh grated) – ¾ cup (90 g)
- Cashews – 2 tbsp (20 g) or poppy seeds 2 tsp
- Fennel seeds – 1 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp (adjust)
- Garam masala – 1 tsp
- Salt – to taste (about 1 tsp)
- Coriander leaves (chopped) – 2 tbsp for garnish
- Water – as needed
Step-By-Step Instructions With Timings
1. Prepare Ingredients (5 mins)
Peel and cube the potatoes into bite-sized pieces. Chop onions and tomatoes. Slit green chillies. Keep all ingredients ready.
2. Make Coconut Masala Paste (5 mins)
Add grated coconut, cashews (or poppy seeds) and fennel seeds to a small grinder jar. Grind with 2–3 tbsp water into a smooth paste. Set aside. This paste will make the gravy rich and creamy. Understanding Aloo Kurma Recipe North is essential.
3. Heat Oil & Temper Spices (2 mins)
In a heavy pan, heat 2 tbsp oil over medium heat. When hot, reduce heat and add the ginger-garlic paste. Sauté for 1 minute until fragrant. If using whole spices, add them here for extra aroma (optional but recommended).
4. Sauté Onions & Tomatoes (5 mins)
Add finely chopped onions and cook until translucent, about 3–4 minutes. Add tomatoes and green chillies, and cook for another 2 minutes until the tomatoes soften.
5. Add Spices & Potatoes (4 mins)
Sprinkle turmeric, red chilli powder and salt. Stir well. Add the cubed potatoes and mix to coat with the masala. Sauté for 2–3 minutes so the potatoes start absorbing flavors. This relates to Aloo Kurma Recipe North.
6. Simmer the Curry (10 mins)
Pour in enough water to just cover the potatoes (about 1.5–2 cups). Stir, bring to a boil, then reduce heat to a simmer. Cover and cook for about 10 minutes or until potatoes are almost tender.
7. Add Coconut Paste & Finish (4 mins)
Once the potatoes are nearly cooked, add the ground coconut masala paste and mix well. Simmer on low heat for 4 minutes until the gravy thickens slightly and turns creamy.
8. Garnish & Serve (1 min)
Turn off the heat. Garnish with chopped coriander leaves. Serve hot with rotis, chapatis, parathas or rice. Learn more about Aloo Kurma Recipe North.
Pro Tips From Personal Cooking Experience
When I visited my cousin in Delhi, this version of aloo kurma became a staple for weekend lunches because it’s adaptable — you can deepen spice levels or make it milder for kids. I personally recommend adding a pinch of kasuri methi (dried fenugreek) at the end for an extra layer of aroma. What surprised me was how slightly toasting the coconut before grinding gives a richer texture and slightly nutty flavor.
- Don’t boil the coconut paste too long — add it towards the end so it stays creamy.
- If the gravy seems too thick, add ¼ cup warm water to adjust consistency.
- Use firm, waxy potatoes so cubes hold shape after simmering.
Chef’s Notes: Substitutions & Storage
Substitutions
- Cashews: You can substitute with melon seeds or roasted gram dal for a nut-free version.
- Green Chillies: Skip them or use milder chillies to adjust heat.
- Coconut: If fresh is not available, use desiccated coconut soaked in warm water to rehydrate before grinding.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat on the stovetop with a splash of water; avoid microwaving too long as coconut can separate.
Nutrition Information Per Serving (Approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~183 kcal |
| Fat | 10 g |
| Carbohydrates | ~25–30 g |
| Protein | ~3–4 g |
Nutrition values are approximate and can vary based on exact ingredients and quantities used. Source values adapted from similar potato kurma recipes with coconut base.
Frequently Asked Questions
Can I Make Aloo Kurma Vegan?
Yes. This recipe is already vegetarian. To make vegan, simply ensure the yogurt (if added for variation) is replaced with coconut milk or omitted entirely.
Does Aloo Kurma Taste Spicy?
With the suggested spice quantities, the dish is mildly spiced. Adjust red chilli powder to make it more or less spicy to suit your palate.
What Should I Serve With Aloo Kurma?
Aloo Kurma pairs beautifully with rotis, chapatis, parathas, and even rice varieties like jeera rice or plain steamed rice. It’s also great with bread for a fusion twist.
If you want to explore more authentic Indian cuisine techniques and spice profiles, check out resources like Indian Healthy Recipes which has detailed articles on Indian curries and masalas.
