Sufyani Aloo Kurma

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

Kacha Pachha Moong Dal

Green gram crushed and tossed with onions and Indian spices and very well for diet cooki...

Chicken Sauted With Spring Onion

How to make chicken sauted with spring onion?How to cook chicken sauted with spring onio...

Aratikaya Poriyal

A simple spicy aratikaya masala kura to go with rice or chapathi....

Chicken Do Pyaza - Murg Do Pyaza

Chicken Do Pyaza is a delicious Indian recipe served as a Curries, Marinated chicken is c...

Fish Mango Pulusu

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

Arbi With Sambhar Masala

This sweet and tangy South Indian sauce made with arbi ie colacassia is to be had and to ...

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.*