May 13, 2009

Aloo Kurma - Potato Curry

I don't believe potatoes are indigenous to India, but they certainly have integrated them nicely into their cuisine. Potatoes take on spicy flavors quite well and provide an alternative form of starch for those tired of rice.

This recipe for a potato curry comes from a fellow blogger; however the instructions were a bit confusing and I made several ingredient changes. For example, the original called for couscous, but since my wife cannot eat these little pellets of gluten, I left them out entirely. Since this is a potato dish, I did not see the need to put in more starch ingredients. Here is a cleaned up version.

This dish calls for garam masala, a popular and delicious spice blend. If you don't have any, you can make it yourself. Instructions can be found here.

Aloo Kurma


1 T olive oil
1 small size onion, thinly sliced
4 medium yukon gold potatoes, peeled and cut into small cubes
½ c frozen peas
1 14 oz can diced tomatoes, juice retained
½ t ginger root, grated
1 clove garlic, minced
½ t turmeric powder
1½ t red chilli powder
1 t dried coconut flakes
tsp coriander powder
¼ t garam masala
2 T dried parsley


1. Heat oil in a large skillet, add onions, and saute for 5 minutes or until lightly browned.

2. Add potatoes and 1 T water. Cover the skillet and simmer for 5 minutes or until the potatoes are almost tender.

3. Add the peas, garlic, ginger, and turmeric and saute for a couple minutes.

4. Add tomatoes and juice. Cook, uncovered, for 4 minutes until the potatoes are soft.

5. Add the chili powder, coriander, and garam masala. Stir well and cook a few more minutes until the flavors are infused.

6. Add the grated coconut and parsley. Stir well. Serve hot by itself or with Bread.

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