Sufyani Aloo Kurma

Share
89 Ratings
0 Reviews
Print
Recipe By Vahchef
25 m
4 servings

Red Curry Lamb

Red lamb curry is an exotic dish tender mutton pieces cooked in a spicy yogurt based grav...

Fish Mango Pulusu

The famous traditional Andhra fish curry, Mamidi chepala pulusu is a tangy delicacy which...

Chicken Drumstick Leaves Stir Fry

This is a delicious, healthy and flavourful fry dish with drumstick leaves....

Quails Fry

Quials birds fry is a delicious recipe smeared with spices and deep fried. It can be eve...

Sweet Cucumber Ivy Gourd Tangy Curry

Tindora can be eaten raw and are a lot crunchier than cucumbers. This is a spicy Maharash...

Chettinad Style Potato Sambal With Kiri Rice

Hotness of the sambal served with plain Kiribath a traditional srilankan coconut milk ric...

Sufyani Aloo Kurma Recipe, Alu Sabji, How To Make Sufyani Aloo Kurma Recipe

Name: SUFYANI ALOO KURMA
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 4

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

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.*