Aloo korma | How to make Aloo korma

By Smita Kachawaha  |  22nd May 2016  |  
1 review Rate It!
  • Aloo korma, How to make Aloo korma

About Aloo korma

This hyderabadi dish is a perfect accompniment to a veg pulav. My go to recipe for many impromptu dinners and sometimes a lazy sunday brunch . You can serve this dish with hot paranthas too.

The delicious and mouthwatering Aloo korma is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Aloo korma is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Aloo korma. Smita Kachawaha shared Aloo korma recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Aloo korma. Try this delicious Aloo korma recipe at home and surprise your family and friends. You can connect with the Smita Kachawaha of Aloo korma by commenting on the page. In case you have any questions around the ingredients or cooking process. The Aloo korma can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Aloo korma with other users

  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People




Aloo korma

Ingredients to make Aloo korma

  • Potatoes medium size - 4 nos.
  • Onion sliced long - 1 no
  • Tomatoes medium - 1 nos.
  • Chillies slit long - 4 nos
  • Coriander chopped - 1 tbsp
  • Ginger and garlic paste - 1 tsp
  • Dry coconut powder - 1.5 tbsp
  • Curd - 350 gms
  • Garam masala - 1/2 tsp
  • Bay leaf - 2 nos
  • Cardamom - 2 nos
  • Cloves - 2 nos
  • Cinnamon - 1/2 inch
  • Dagad phool/ black stone flower - 2 sprigs (optional)
  • Mustard seeds - 1/2 tsp
  • Cummin - 1/2 tsp
  • Curry leaves - 2 springs
  • Oil - 2 tbsp
  • Turmeric - 1/4 tspn
  • Chilli Powder - 3/4 tsp
  • Salt to taste

How to make Aloo korma

  1. Dice each potato into 4 pieces then boil and cook them till soft .
  2. While the potatoes are boiling, wash and slice all the vegetables and keep them ready.
  3. Once the potatoes are boiled peel and chop them into 1/4th inch pieces and keep them along with the rest of vegetables.
  4. Heat oil in a kadhai for baghaar and add mustard seeds, cumin, bay leaf, cardamom, cloves, cinnamon, dagad phool and curry leaves. Stir for few seconds.
  5. Add onions and chillies to the baghaar. Fry till soft and then add salt, turmeric and chilli powder to it.
  6. Add ginger and garlic paste. Fry till the raw smell goes away.
  7. Add coconut powder to the mixture fry till the coconut aroma is released.
  8. Fold in tomatoes and fry till pasty.
  9. Now add boiled potatoes to the mixture and fry till the mixture leaves a bit of oil.
  10. Fold in the curd and stir for 2 minutes.
  11. Take it off the heat and fold in garam masala.
  12. Garnish with coriander and serve hot.

My Tip:

Potatoes shouldn't be overboiled. They Have to be boiled till 90% cooked.

Reviews for Aloo korma (1)

Reema Thukral

a year ago
Yummy and easy, will cook for sure :)
Reply