Aloo Kurma (ఆలూ కుర్మా, அழு குர்ம, आलू कुर्मा)

Aloo Kurma (ఆలూ కుర్మా, அழு குர்ம, आलू कुर्मा) Kurma is a mild curry sauce made with coconut cream and nuts. 

Regional Dish : Andra Pradesh;  Tamilnadu; Kerala; Karnataka; South India and North India;  if its subcontinental dish.

Cuisine Style : Andra Pradesh| Cooking  Time 30 minutes | Take with chapati/rice |  Type Curry | Shelf Life : 1 day | Quantity : 3 servings.

Appx. Nutritional values  calculated for  1 serving: 1cup

Calories (297 Kcal), Carbohydrates (47.2 g), Protein ( 5.2 g), Fat (9.9 2 g).

Ingredients :

• Potatoes – 3 no.m (cook until 1/2 done, remove skin and cut in to big pieces)
• Onions – 2 no. (chopped finely)
• Green chillies – 2 no.
• Tomatoes- 2 nos
• Yoghurt – 1 big spatula
• Water as needed
• Oil -3 tbs
• Ginger garlic paste 1tsp
• Shahjeera – 1 tsp
• Bayleaves – 2 nos
• Cardamom -2 nos
• Cloves -2 nos
• Cinnamon  stick -2 pieces
• Garam masala powder – 1 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1/2 tsp
• Chili powder – 1 tsp
• Salt to taste
• Turmeric – 1/2 tsp
• Poppy seeds – 1 tbsp
• Fresh/ Frozen Coconut – 3 tbsp

Method:

1. Heat a deep non-stick kadai add oil , heat it up. Add whole masalas such as shahjeera , bay leaves, cardamom, cloves, cinnamon and fry until aroma comes.
2. To this add ginger garlic paste ( make paste of poppy seeds and coconut) and add this paste and fry for a minute.
3. Add coriander powder , cumin powder too , followed by onions , fry until they turn light brown in color.
4. Add green chilies , potato pieces, tomato , turmeric , salt and chili powder , garam masala and check for taste. Add a cup  of water and allow it to cook on medium flame .
5. To the end add yogurt mix well and garnish with coriander and mint leaves.
6. Serve with any type of rice or rotis

Other variants Cuisine Style : Potato Kurma with heavy  cream , with cashew nut paste