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Aloo Kurma Curry / Potato Korma (Instant Pot, Stove Top)

VegCookBook by Praveena
Potato Kurma, a North Indian style, Side Dish / Gravy Curry with POTATOES, few pantry ingredients & little prep. Recipe below has step wise pics, tips for both STOVE TOP & INSTANT POT methods.
5 from 1 vote
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Prep Time 10 minutes
Course Side Dish
Cuisine Indian
Servings 6 people

Equipment

  • 2 Small Containers (to soak the powders)
  • 1 Frying pan (for stove-top method)
  • 1 Instant Pot or Electric Pressure Cooker

Ingredients
  

  • 4 count Potatoes (medium size)
  • 3 tablespoons Cooking Oil
  • 1 count Onions (large size)
  • 1 inch piece Ginger
  • 3 cloves Garlic
  • 4 count Green Chillies
  • ½ teaspoon Turmeric Powder
  • ½ cup Desiccated Coconut / Dry Coconut Powder
  • ½ cup Roasted Peanut Powder
  • as per taste Salt
  • 1½ teaspoons Red Chilli Powder
  • 1½ teaspoons Garam Masala Powder
  • ½ cup Curd / Plain Yogurt
  • as required Water
  • 2 cups Hot water
  • 1 tablespoon Fresh Coriander Leaves (chopped) 

Instructions
 

PREP WORK (for both methods):

  • Take the desiccated coconut and roasted peanut powder into 2 separate bowls.
    Fill them each with 1 cup of hot water. Set aside for 10 mins.
  • Peel & chop the onions, finely chop the ginger and garlic.
    Slit the green chillies length wise. Wash & peel the potatoes. 
    Dice into cubes and place in a bowl of water, to stop from oxidation.

STOVE TOP METHOD COOKING (time:20 mins)

  • Put a frying pan on stove top under medium flame, add oil, chopped onion pieces, ginger-garlic paste / finely chopped ginger-garlic. 
  • Let the onions become transparent, change the flame to LOW.
    Then add the soaked desiccated coconut & roasted peanut powder along with water. Mix everything.
  • Add the red chilli powder, salt, garam masala powder and ½ cup of water. Mix everything thoroughly.
  • Add all the diced potatoes, curd / yogurt. Closed the lid, let cook.
  • After 5 mins, check its not stick to the bottom, add more 1/4 th cup of water if needed.
  • Cook for 5 to 7 mins more / until the potatoes soften.
    Garnish with chopped coriander leaves. Done!!

INSTANT POT METHOD COOKING (time:10 mins)

  • Switch the INSTANT POT on, set to SAUTE mode for 5 mins.
    Add oil, finely chopped onion, chopped ginger-garlic / ginger-garlic paste.
  • Let the onions become transparent.
    When the Instant Pot BEEPS, then add the soaked desiccated coconut & roasted peanut powder along with water. 
    Mix everything.
  • Add the red chilli powder, salt & garam masala powder.
    Mix everything thoroughly.
  • Immediately, Add the diced potatoes, curd / yogurt and ½ cup of water.
    Give a mix, close the lid & set the valve to SEALING position.
    Set to PRESSURE COOK mode, for 6 mins under HIGH PRESSURE.
  • Later when the INSTANT POT beeps, switch off the gadget.
    Release the pressure naturally (NPR). Give a thorough mix.
  • Transfer into a serving bowl, garnish with chopped coriander leaves. Done!

Notes

Please see the MAIN POST for step wise pics, recipe tips & short video.
Keyword aloo korma recipe, Indian Potato Curry with basic ingredients, Instant Pot Indian Aloo Korma, Restaurant Style Potato Kurma recipe