Aloo Kurma (Potato Gravy)

Potato Gravy or Aloo kurma is a perfect combination to chapathi, puri and rice. It can be made in many ways. I used tomatoes and coconut for the gravy.

Ingredients:

Potatoes- 2 big

Tomatoes- 2 big

Coconut- 1/4 cup

Onion- 1 big

Garlic- 4 no

Ginger- 1tbsp

Salt- for taste

Oil- 1tbsp

Chilli powder- 1tsp

Lemon juice- 1tbsp

Green chillies- 2 no

Garam masala powder- 1tsp

Daniya and cumin powder- 1tsp

Turmeric- pinch

Green peas- 1/4 cup

Cilantro- 2tbsp

Curry leaves- 3 no

Mustard seeds- 1/2tsp

Jeera- 1tsp

Hing- pinch

Cloves- 4 no

Bay leaves- 3 no

Ilachi- 2no

Water- for the consistency
Kasturi methi leaves- 1tsp

Preparations:

1. Boil the potatoes, peal them and slice them into cubes.

2. Chop the onion, green chillies, garlic, ginger, tomatoes, cilantro, curry leaves.

3. Grate the fresh coconut or u can use the sliced coconut also.

4. Put green chillies, onion, tomatoes in a blender and grind as fine paste.

Method:

1. Heat the oil in a pan, add hing, mustard seeds when they crackle add jeera, turmeric powder.

2. Add cloves, ilachi, bay leaves, garlic, ginger, mix well and fry abt 1mt.

3. Add green chilli(1), onion(1/4 medium), fry abt 1mt.

4. Add tomato ground paste, daniya and cumin powder, garam masala powder, salt, chilli powder, mix well and cook till the raw taste goes and oil leaves.

5. Add green peas, boiled potatoes, mix well and cook for 5mts by adding water.

6. Check the consistency, salt. Add lemon juice, mix well.

7. Turn off the stove, add crushed kasturi methi leaves and chopped cilantro.

That's all. The Aloo kurma is ready to be served. It can be preserved for 2 or 3 days.

Note: You can also use Yogurt or curd or sour cream for the gravy.

Try it and let me know your opinions. Thanks.