Aloo Kurma Recipe Without Coconut Easy Cooking Recipe Home

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Aloo Kurma without Coconut: A Delectable North Indian Curry

Aloo Kurma without coconut is a rich and flavorful dish that brings the essence of North Indian cuisine to your table. This version of the classic Kurma is perfect for those who are looking for a coconut-free alternative without compromising on taste. Made with potatoes and a blend of aromatic spices, this curry is both comforting and satisfying. Let’s dive into how you can prepare this delightful dish, including the ingredients list, nutritional information, and a step-by-step cooking procedure.

Aloo Kurma Recipe Without Coconut Easy Cooking Recipe Home

Ingredients Required

  • Potatoes: 4 medium, peeled and cubed
  • Onion: 1 large, finely chopped
  • Tomatoes: 2 medium, finely chopped
  • Ginger-garlic paste: 1 tablespoon
  • Green chilies: 2, slit
  • Yogurt: ½ cup, whisked
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 2 teaspoons
  • Cumin powder: 1 teaspoon
  • Garam masala: 1 teaspoon
  • Bay leaf: 1
  • Cinnamon stick: 1 small piece
  • Cloves: 3
  • Cardamom pods: 2, crushed
  • Oil: 2 tablespoons
  • Salt: to taste
  • Water: as required
  • Cilantro: for garnishing

Nutritional Information

A serving of Aloo Kurma without coconut is relatively lower in calories compared to its coconut-based counterpart, containing approximately 150-200 calories per serving. It provides carbohydrates from potatoes, protein from yogurt, and a range of vitamins and minerals from the spices used.

Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Cooking Procedure Overview

The cooking process involves sautéing onions, tomatoes, and spices to create a flavorful base, followed by adding potatoes and simmering until tender. The addition of yogurt towards the end of cooking adds a creamy texture and tangy flavor to the kurma.

Detailed, Step-by-Step Cooking Procedure

  1. Prepare the Potatoes:
    • Peel and cube the potatoes. Soak them in water to prevent discoloration.
  2. Sauté the Aromatics:
    • Heat oil in a pan over medium heat. Add bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
    • Add chopped onions and sauté until they turn golden brown.
    • Stir in ginger-garlic paste and green chilies, cooking until the raw smell disappears.
  3. Add the Tomatoes and Spices:
    • Incorporate chopped tomatoes and cook until they soften.
    • Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook the masala until oil starts to separate from the sides.
  4. Cook the Potatoes:
    • Drain the potatoes and add them to the pan, mixing well with the masala.
    • Pour enough water to cover the potatoes, bring to a boil, then reduce the heat. Cover and simmer until the potatoes are tender.
  5. Finish with Yogurt:
    • Once the potatoes are cooked, lower the heat and gradually add whisked yogurt, stirring constantly to prevent curdling.
    • Cook for an additional 5 minutes until the kurma thickens slightly. Finish with garam masala and mix well.
  6. Garnish and Serve:
    • Garnish with chopped cilantro before serving.
    • Serve hot with roti, naan, or rice for a complete meal.


  • Ensure the yogurt is at room temperature before adding it to the kurma to avoid curdling.
  • For a richer flavor, you can shallow fry the potatoes before adding them to the masala.
  • Adjust the amount of water based on the desired consistency of the kurma.

Things to Know

  • Aloo Kurma without coconut can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
  • Using ripe and juicy tomatoes will give the kurma a nice tangy base.


Q: Can I use canned tomatoes instead of fresh ones?
A: Yes, canned tomatoes can be used, but fresh tomatoes provide a better flavor and texture to the kurma.

Q: Can I add other vegetables to this kurma?
A: Absolutely! Feel free to add peas, carrots, or beans to make a mixed vegetable kurma.

Q: Is it necessary to use yogurt?
A: Yogurt adds a creamy texture and slight tanginess to the kurma. However, if you are dairy-free, you can skip it or use a dairy-free alternative.

Q: How can I make this dish vegan?
A: To make Aloo Kurma vegan, substitute dairy yogurt with a plant-based yogurt alternative.

Aloo Kurma without coconut offers a delightful twist on the traditional Kurma recipe, proving that you can achieve rich flavors without the use of coconut. Whether served with warm naan, fluffy rotis, or steamed rice, this kurma is sure to be a hit among family and friends. Enjoy the process of cooking this aromatic and tasty dish, and relish the flavors of North India in the comfort of your home.

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