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Aloo Kurma


Ingredients: 

Aloo – ½ kg

Onions -2

Tomatoes – 2

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Oil – 2 teaspoons

Cumin seeds – ½ teaspoon

Roasted channa dal (chutney dal aka pottu kadalai) – a handful

Curds – 2 small scoops

Coriander stems - a handful. (Optional)

Coriander leaves – 2 teaspoons (finely chopped)

Kasoori methi – 1 teaspoon

 

Method:

  1. Cut potatoes into halves & pressure cook for 2 whistles.
  2. Once cooled, peel skin & cut into cubes.
  3. Cut onions and tomatoes roughly.
  4. Heat ½ teaspoon of oil, add cumin seeds.
  5. Add onions & all powders & sauté for 3 minutes.
  6. Add tomatoes, salt & sauté till tomatoes melt.
  7. Allow this mixture to cool.
  8. Grind with the coriander stems, roasted channa dal, kasoori methi to smooth paste & keep aside.
  9. Heat remaining oil in a non- stick kadai.
  10. Add potato pieces & sauté for 5 minutes.
  11. Add the ground mixture & curds.
  12. Allow boiling for 2 to 3 minutes until the gravy mixes well  with aloo pieces.
  13. Garnish with coriander leaves & serve hot with chappathis/patathas/phulkas.



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