Aloo Kurma is spicy and very delicious curry for chapati and puri. It is also a great combination with rice or pulav.
Ingredients
5 medium size potatoes
2 medium size onions
3 tomatoes
3 green chilies
a handful of cilantro
a few curry leaves
1 tsp mustard seeds
1/4 tsp turmeric
1/2 tsp red chili powder
1/2 tsp tamarind paste
2 tsp ginger garlic paste
salt for your taste
1 tbsp oil
For Spice Powder
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
8 cloves
4 cardamoms
a small piece of cinnamon stick
5 medium size potatoes
2 medium size onions
3 tomatoes
3 green chilies
a handful of cilantro
a few curry leaves
1 tsp mustard seeds
1/4 tsp turmeric
1/2 tsp red chili powder
1/2 tsp tamarind paste
2 tsp ginger garlic paste
salt for your taste
1 tbsp oil
For Spice Powder
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
8 cloves
4 cardamoms
a small piece of cinnamon stick
Preparation
Boil the potatoes and cut them into small pieces.
Cut the onion and tomato into small pieces.
Cut green chili length wise.
Chop cilantro finely.
Spice Powder
Dry roast all the spices that are listed under "For Spice Powder" section of ingredients. Dry roast until nice aroma. Make a fine powder after cooling down. Keep it aside covered.
Procedure
Place a thick bottom vessel on medium flame with oil. When the oil is hot add mustard seeds and curry leaves. When the mustard seeds splutter add green chili and onion. Give a stir. Add a pinch of salt and let it fry for 2 minutes. Then add ginger garlic paste and turmeric powder. Fry until ginger garlic loses the raw smell. Then add tomatoes and cook for 3-5 minutes. Then add the powdered spices and red chili powder and give a stir. Add water and mix well. Now add the potato and mix very well. If there are big chunks of potato break them into small pieces. But if you like big pieces you may keep them. Add more water till it gets a loose consistency. Let this cook on low flame for about 10 minutes. Add cilantro and give a stir. enjoy your aloo kurma with chapati, puri, rice or pulav.
Helpful Tips
If the curry (aloo kurma) is too spicy for you add 1/2 a cup of yogurt. The yogurt brings down the spiciness and gives a nice taste.
Health Information
The spices that are used in here have medicinal properties. Each spice has it's own benefit. By using these spices moderately we can get health benefits.
Please feel free to write your comment and suggestions below.
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Boil the potatoes and cut them into small pieces.
Cut the onion and tomato into small pieces.
Cut green chili length wise.
Chop cilantro finely.
Spice Powder
Dry roast all the spices that are listed under "For Spice Powder" section of ingredients. Dry roast until nice aroma. Make a fine powder after cooling down. Keep it aside covered.
Procedure
Place a thick bottom vessel on medium flame with oil. When the oil is hot add mustard seeds and curry leaves. When the mustard seeds splutter add green chili and onion. Give a stir. Add a pinch of salt and let it fry for 2 minutes. Then add ginger garlic paste and turmeric powder. Fry until ginger garlic loses the raw smell. Then add tomatoes and cook for 3-5 minutes. Then add the powdered spices and red chili powder and give a stir. Add water and mix well. Now add the potato and mix very well. If there are big chunks of potato break them into small pieces. But if you like big pieces you may keep them. Add more water till it gets a loose consistency. Let this cook on low flame for about 10 minutes. Add cilantro and give a stir. enjoy your aloo kurma with chapati, puri, rice or pulav.
Helpful Tips
If the curry (aloo kurma) is too spicy for you add 1/2 a cup of yogurt. The yogurt brings down the spiciness and gives a nice taste.
Health Information
The spices that are used in here have medicinal properties. Each spice has it's own benefit. By using these spices moderately we can get health benefits.
Please feel free to write your comment and suggestions below.
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