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4 Mins delivery

Aloo Korma

Serves 4
35 mins
117 Kcal
Aloo Korma is a classic Indian curry. It captures the comfort of accompaniment among the tender potatoes and in a rich cream sauce. The origins of the dish are from Mughlai cuisine, which is heavy with flavours and mild spices with an aromatic nature. Thus, the characteristic sauce is Aloo Korma's signature, namely yoghurt-based, sometimes made with coconut or nut paste, which gives a rich and velvety texture but with a hint of tanginess. The potatoes soak up these flavours so beautifully that the mild richness of the sauce is somehow harmoniously balanced. A compatible combination of spices forms the base of Aloo Korma. Cumin, coriander, turmeric, and garam masala add warmth and richness. The whole spices used in some variations include bay leaves, cloves, and cinnamon, which enhance the earthiness of the potatoes with an aroma and a trace of sweetness. These spices are together in perfect proportions to make a well-balanced curry that is both flavoured and mild for the diverse palates of different people. The cream or yoghurt of the sauce gives a silky texture to the sauce; sometimes, even more body is added with ground cashews or almonds, imbuing a subtle nutty note on the palate and bringing the dish to a new level. You can also use coconut milk with a more mellow sweetness and a little regional flair. Aloo Korma is relished with rice or Indian bread like naan, roti, or paratha. Let's try out the recipe of aloo korma.

Ingredients required for Aloo Korma

  1. 3 potato
  2. 2 tbsp oil
  3. 1 1/4 cup onion
  4. 3/4 cup tomato
  5. 2 green chiili
  6. Salt
  7. 1/8 tsp turmeric powder
  8. 1 tsp red chilli powder
  9. 1 1/2 tsp garam masala
  10. 1/2 tsp fennel seeds powder
  11. Mint leaves
  12. Coriander leaves
  13. 3 tbsp coconut
  14. 8 cashews
  15. Coconut milk
  16. 1/2 cup yoghurt
  17. 1 bay leaf
  18. 1/2 tsp cumin seeds
  19. 2 green cardamom
  20. 1 star anise
  21. 1 inch cinnamon stick
  22. 4 clove

Cooking steps for Aloo Korma

  1. 1
    Let's explore the recipe of Aloo Korma.
  2. 2
    Grind coarsely grated coconut with poppy seeds or cashews and a little water until smooth. Alternatively, whisk some yoghurt until smooth and set aside. This will add the creamy texture to your aloo korma.
  3. 3
    If you're using yoghurt, first boil cubed potatoes halfway in enough water to cover them. Boil until they're almost cooked, then set aside.
  4. 4
    Skip this step if using coconut paste.
  5. 5
    Heat 2 tablespoons of oil in a pan over medium heat. Add the whole spices, bay leaf, star anise, cloves, cinnamon, cardamom, mace, and Shahi jeera.
  6. 6
    Saut until they crackle and release a lovely aroma.
  7. 7
    Add onion pieces and saut until golden brown.
  8. 8
    Chop the tomatoes and keep the potato cubes in water to prevent browning.
  9. 9
    Once the onions are golden, add ginger-garlic paste and cook for 40–60 seconds until the raw smell fades.
  10. 10
    Stir in the chopped tomatoes.
  11. 11
    Add salt and turmeric, and cook the tomatoes until they break down and blend with the onions.
  12. 12
    Stir in mint, garam masala, red chilli powder, and fennel seed powder. Saut for 2–3 minutes to let the raw smell of the spices cook off.
  13. 13
    Mix in the coconut paste (or whisked yoghurt). If using yoghurt, take 2 tablespoons of the onion-tomato mixture and mix it with the yoghurt, then add to the pan.
  14. 14
    Cook for a few more minutes until fragrant.
  15. 15
    Add the cubed potatoes and gently toss them in the spice mix for 2 minutes.
  16. 16
    Add 11/2 to 1¾ cups of water and bring to a boil. Reduce the heat, and please cover, and cook until the potatoes are soft.
  17. 17
    Make sure your aloo korma isn't too runny; increase the heat to reduce the liquid and thicken it.
  18. 18
    Adjust salt and garnish with chopped coriander leaves. Serve hot with Biryani, Pulao, or Chapati.
  19. 19
    Enjoy this creamy, spicy recipe of aloo korma.

Shop Ingredients

Red Chilli Powder (1 Tsp)
540
1
70
1
Coconut Milk
76
1
122
1
115
1
155
1
125
1
147
1
115
1
79
1
250
1
Coconut (3 Tbsp)
49
1
61
1
65
1
Clove (4)
58
1
46
1
124
1
100
1
91
1
94
1
202
1
164
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Turmeric Powder (1/8 Tsp)
58
1
101
1
225
1
212
1
56
1
59
1
279
1
Bay Leaf (1)
19
1
44
1
Potato (3)
34
1
53
1
38
1
29
1
29
1
71
1
Green Cardamom (2)
276
1
55
1
235
1
135
1
138
1
294
1
197
1
150
1
262
1
296
1
Onion (1 1/4 cup)
32
1
39
1
59
1
Cashews (8)
232
1
479
1
524
1
113
1
312
1
135
1
129
1
219
1
649
1
461
1
Yoghurt (1/2 cup)
28
1
32
1
76
1
117
1
50
1
62
1
45
1
33
1
50
1
70
1
Green Chiili (2)
10
1
23
1
Mint Leaves
22
1
Cinnamon Stick (1 inch)
27
1
32
1
Oil (2 Tbsp)
171
1
147
1
150
1
168
1
151
1
151
1
765
1
150
1
187
1
332
1
Garam Masala (1 1/2 Tsp)
100
1
97
1
75
1
54
1
52
1
80
1
109
1
100
1
80
1
70
1
Coriander Leaves
12
1
12
1
50
1
Tomato (3/4 cup)
13
1
14
1
23
1
10
1
Star Anise (1)
41
1
91
1
31
1
Fennel Seeds Powder (1/2 Tsp)
62
1
78
1
64
1
78
1
115
1
58
1
Cumin Seeds (1/2 Tsp)
720
1
310
1
383
1
95
1
209
1
121
1
90
1
100
1
140
1
340
1

FAQs

What is the key difference between Aloo Korma and other potato curries?

This is in contrast to most potato curries that are drier or tomato-based. Aloo Korma serves a rich, silky gravy made from yoghurt, cream, or coconut milk. Aloo Korma is often teamed with ground nuts such as cashews or almonds to add richness to it. This makes the flavour warm and aromatic, creating a sense of difference from ordinary potato curries.

Can I adjust Aloo Korma with any other vegetables?

Aloo Korma is immensely versatile and can be adjusted with different vegetables. Peas, carrots, and green beans are some of the most common additions, and the flavours of the creamy sauce make the dish much healthier. Vegetables also make the korma very filling and balanced. However, if you add other vegetables, they should be cooked to a tender consistency so that they can blend well with potatoes and creamy sauce and maintain the smoothness of the dish.

What would you like to serve with the Aloo Korma?

A variety of Indian bread with the dish, such as naan, roti, or paratha, which the creamy sauce will soak to add more enjoyment to that dish. For a satisfying meal, basmati rice can be enjoyed, and other flavoured rice dishes like cumin jeera rice or peas pulao will go very well with these kormas. A fresh side salad or a gurt-based raita may complement Aloo Korma quite well, adding a cool contrast to the dish's richness.