Aloo kurma otherwise known as ‘Bangaladumpa Kurma’ (ఆలుగడ్డ కుర్మా or బంగాళాదుంప కుర్మా) is a very popular homely recipe in Andhra. Though there are many versions of potato kurma, Andhra style aloo kurma recipe has a unique place in the cookbooks of Indian culinary.
Aloo Kurma Recipe Andhra Style:
Though I’ve a big collection of cookbooks on aloo kurma recipes, I find this Andhra style potato kurma as a standout one as it’s healthy and easy to make. With its rich aroma and irreplaceable taste, Andhra style aloo kurma recipe is perfectly formulated gravy for biryani which we often can make at home.
Generally, I make this finger-licking Andhra style aloo kurma curry (ఆలు కుర్మా) for chapatis/rotis and, believe me, it’s a perfect side dish for any flavoured rice or pulav.
step by step Andhra style aloo kurma recipe or potato kurma curry:
- Boiled potatoes – 2 large
- Tomatoes – 2 medium
- Onions – 1 large
- Coconut – ¼ grated
- Chickpeas – 1 tsp
- Ginger garlic paste – 1 tsp
- Beaten Curd – 2 tbsp
- Chopped Coriander – 1 tbsp
- Chilli powder – ½ tsp
- Turmeric – pinch
- Salt – as needed
- Cloves – 2
- Cardamom – 1
- Cinnamon – 1 inch
- Take little oil in a pan. Add all the spices. Once they sizzle, add the chickpeas and fry till golden colour. Add the grated coconut and stir once and turn off the flame. Put all the ingredients in a blender and make a smooth paste by adding little water.
- Add the remaining oil in the pan. Fry the onions till transparent. Add salt, turmeric and stir. Now add ginger garlic paste and saute till the raw flavour is gone.
- Add the chopped tomatoes and chilli powder. Cook till oil comes out. Now add the above paste, chillies, curd to this and mix well. Cook for 10 min with the closed lid.
- Add the potatoes and cook for 5 more minutes. Garnish with coriander and serve hot with puri, chapathi or any flavoured rice.