Aloo Kurma Recipe Without Coconut – Easy Potato Kurma
Aloo Kurma Recipe Without Coconut – Easy Potato Kurma Without Coconut
Aloo Kurma Recipe Without coconut is a comforting, flavorful South Indian-style potato curry made without using coconut or coconut milk, perfect for chapati, rice, roti or poori. This version skips coconut entirely and instead relies on aromatic spices, onions, tomatoes and simple ingredients you likely already have at home (and it’s delicious!). The humble potato is a nutritious staple; a medium potato provides energy, potassium and vitamin C with negligible fat according to nutrition data from Wikipedia and other authoritative sources.
Recipe Card
| Prep Time: | 15 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
| Servings: | 4 servings |
| Difficulty: | Easy |
Ingredients
- 4 medium potatoes, peeled and diced (~500 g)
- 2 tablespoons oil
- 1 large onion, finely sliced
- 1 teaspoon ginger-garlic paste
- 2 medium tomatoes, finely chopped
- 1 green chilli, slit (optional)
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to taste)
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- Salt to taste
- 1 cup water (as needed)
- 2 tablespoons fresh coriander leaves, chopped
Step-By-Step Instructions
1. Heat The Oil (2 min)
Heat 2 tablespoons oil in a heavy-bottomed pan on medium heat. Once hot, add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds. Allow them to crackle for about 30 seconds.
2. Sauté Aromatics (5 min)
Add the finely sliced onion and sauté until it turns translucent and starts to caramelize — about 4 5 minutes. Then add 1 teaspoon ginger-garlic paste and sauté for 1 minute until the raw aroma disappears. Understanding Aloo Kurma Recipe Without is essential.
3. Add Tomatoes & Spices (5 min)
Add the chopped tomatoes and green chilli (if using). Cook for 3 minutes until the tomatoes soften. Sprinkle ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and ½ teaspoon coriander powder. Mix well and sauté for another 2 minutes.
4. Add Potatoes (2 min)
Add the diced potatoes to the pan. Stir well so the spices coat the potato pieces evenly. Cook for 2 minutes.
5. Add Water & Simmer (15 min)
Pour in about 1 cup water, stir, cover and reduce the heat to low. Let the potato curry simmer for ~15 minutes, stirring occasionally, until the potatoes are fork-tender and the gravy thickens (see pro tips for thick/thin gravy variations). This relates to Aloo Kurma Recipe Without.
6. Final Seasoning (1 min)
Once the potatoes are cooked through, sprinkle ½ teaspoon garam masala and chopped coriander leaves. Stir and switch off the heat. Serve hot!
Pro Tips From Personal Experience
- If you like your aloo kurma with **a thicker gravy**, use ¾ cup water and cook uncovered for the last 5 minutes.
- I personally recommend **adding a pinch of freshly crushed black pepper** while simmering — it elevates the aroma.
- For even more body, stir in 1 tablespoon roasted gram flour (besan) mixed with 2 tablespoons water just before adding garam masala.
- While preparing, I once mistakenly added too much water — the gravy became thin, so I increased heat and stirred continuously for 3 minutes to reduce it back to perfect consistency.
Chef’s Notes
Ingredient Substitutions
- If you don’t have ginger-garlic paste, use ½ teaspoon each of freshly grated ginger and minced garlic.
- Green peas (½ cup) can be added along with potatoes for a more veggie-packed version like the recipe from Chitra’s Food Book.
- Instead of tomatoes, you can use ½ cup plain yogurt (add it after reducing heat and mix slowly) but skip if you want entirely coconut and dairy-free.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for 2 days.
- Freeze cooked aloo kurma (without garnishing coriander) for up to 1 month. Thaw overnight in the fridge and reheat gently with a splash of water.
Nutrition Information Per Serving (Estimated)
| Nutrient | Amount Per Serving* |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 4 g |
| Vitamin C | 20 mg |
| Potassium | 600 mg |
*Nutrition values are estimated primarily from the potatoes (a medium potato has about 26–30 g carbohydrates, ~110 calories and provides potassium and vitamin C). Actual values may vary based on cooking oil and portion size.
Serving Suggestions
This Aloo Kurma Recipe Without coconut pairs beautifully with soft chapati, steamed rice, rotis or hot pooris. In my home, I often serve it alongside onion raita and freshly made pickle — a combination that always draws compliments from guests and family alike.
Frequently Asked Questions
Can I make this recipe in a pressure cooker?
Yes — sauté the aromatics in the cooker, add potatoes and water, close the lid, cook for **1 whistle**, then simmer uncovered for gravy thickness.
Is this recipe vegan?
Absolutely yes — this recipe contains no dairy or animal products. Skip yogurt or dairy entirely to keep it vegan.
How do I store leftovers?
Refrigerate within 2 hours of cooking in a sealed container. Consume within 2 days or freeze for longer storage. Learn more about Aloo Kurma Recipe Without.
When I visited a friend’s home in Tamil Nadu last winter, she served a very similar potato kurma without coconut, and what surprised me most was how creamy the gravy felt — all without traditional coconut paste! The key was slow sautéing and balanced spices.
