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Sufyani Aloo Kurma

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Potato is one of the most popular vegetable and a favourite dish to poori in south India is most of the times served with either aloo curry or aloo kurma.

About Recipe

Alu gaddalu koora, Urlai kizhangu Kuzhambu, Golalu torkari

How to make SUFYANI ALOO KURMA

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
SUFYANI ALOO KURMA
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : January 22, 2019


Ingredients used in SUFYANI ALOO KURMA
• Oil - 2 tablespoons.
• Potato - 2 numbers.
• Dry coconut - 2-3 pieces.
• Sesame seeds - 1 tea spoon.
• Cashew nut - 6 numbers.
• Onions - 1 number.
• Salt - to taste.
• Ginger garlic paste - 1/2 tea spoon.
• Green chili paste - 1 tea spoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Mint leaves - 1 tea spoon.
• Garam masala - 1/4 tea spoon.
• Green chillies - 2 numbers.
• Yogurt - 3/4 cup.
Method:
  • Heat oil in a pan and add potato pieces and shallow fry on both sides until a crust if formed.
  • In the hot pan add dry coconut, sesame seeds, cashew nut and dry roast and transfer into mixie jar to make a thin smooth paste.
  • Once potato turn golden brown remove into a plate and in the same oil add onions, salt, ginger garlic paste, green chili paste, coriander leaves, mint leaves, and saute until onions turn brown in colour.
  • Add paste, little water, potato and cook for 10-12 minutes.
  • To it add some more water, garam masala, green chillies, yogurt and cook for 3 to 4 minutes with lid on it.

Now sufani aloo kurma is ready to serve with roti.






Cooking with images Batata Rassa , Potato rasdar, Akugadda saaru







 

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