Aloo Korma

Recently for a family get-together I had been given the responsibility to prepare a curry from potato.

Dum aloo is a quite loved dish in our family. But I wanted to make something different. So, I decided to make aloo korma.

Read on for the recipe.


  1. Boiled and peeled medium sized potatoes – 5
  2. Onion (medium) – 2
  3. Tomato (big) – 1
  4. Cashews (whole) – 8
  5. Oil – 1 tbsp
  6. Ginger garlic paste – 2 tsp
  7. Turmeric powder – 1 tsp
  8. Cumin powder – 2 tsp
  9. Coriander powder – 3 tsp
  10. Chilli powder – 3 tsp
  11. Garam masala – 1 tsp
  12. Kasuri methi – 1 tbsp
  13. Fresh curd – 2 tbsp
  14. Water – 4 to 5 cups
  15. Fresh cream – for garnishing

Method of Preparation:

  1. Cut boiled potatoes into uneven pieces.
  2. Soak cashews in little water for 15 minutes.
  3. Cut onion and tomato into bigger chunks. In a blender blend onion, tomato and cashew pieces together till smooth paste.
  4. Heat oil in pan and once oil is hot enough, add our onion-tomato-cashew paste to it. Be careful as it splutters while adding to the oil.
  5. Stir for few minutes and then add ginger garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala. Mix everything nicely and then add kasuri methi. Mix again and let it cook till raw smell is not there.
  6. Stir in between and cook the spice mixture till it becomes thick and oil starts separating from it.
  7. Now put the flame in low and add curd. Mix well. Let the curd mix properly for few minutes. Keep the flame low.
  8. Now add 4-5 cups of water and bring it to a boil.
  9. Add cut potato pieces and let them absorb the gravy for around 15 minutes. Keep the flame on low medium. In between mash some potato pieces with back of a spatula. This helps I giving a thick and rich texture to our curry.
  10. Switch off the flame. Gravy consistency can be adjusted by adding or reducing water quantity.
  11. Garnish with fresh cream and serve hot with roti or paratha.

Aloo Sabji – No Onion No Garlic

During almost all festivals, we do not have onion and garlic. So we will have to come up with different varieties of spice mixtures in order to bring in the taste in curry and also to thicken the gravy.

This is one such potato curry that everybody loves in my family. It goes well with hot paratha or poori.

Read on for the recipe below.


For the spice mixture:

  1. Raw rice – 2 tsp
  2. Freshly grated coconut 2 tbsp or chunks of coconut pieces 10-12 pieces
  3. Coriander seed – 1 tsp
  4. Cumin seed – 1 tsp
  5. Red chilli – 1 (can be avoided or increased depending on required spice level)
  6. Raw peanut – 5 to 6
  7. Oil – 1 tsp

For Curry:

  1. Potato – 3 (big)
  2. Salt – as per taste
  3. Tomato – 2 (small)
  4. Turmeric powder – 1 tsp
  5. Garam masala – 1 tsp
  6. Oil – 1 tbsp
  7. Water – 3 cups

Method of Preparation:

  1. Heat pan and add 1 tsp oil. Once oil is hot, all the ingredients mentioned in the spices section one by one.
  2. Roast for five minutes till nice aroma comes.
  3. Then take out on a plate and let it cool.
  4. Once it cools down, put in blender and blend to a less coarse powder. Keep aside.
  5. Now take 1 tbsp oil in a pan and add chopped tomatoes once the oil is hot enough. Add salt, turmeric powder and garam masala. Mix and let the tomatoes become tender.
  6. Now add cut potato pieces and stir for few minutes.
  7. Add our blended spice mixture and give a good stir. Now add in three cups of water and cover.
  8. Let it be on simmer till the potatoes are well boiled.
  9. Once the potatoes are boiled and gravy is of desired consistency, switch off the flame.
  10. Our curry is ready to be served with hot rotis or chapatis or parathas.