Aloo Ka Khorma

Aloo Ka Khorma

Recipe for Aloo Ka Khorma

( Creamy Potato Spiced Korma )

What is unique about Aloo Ka Khorma?

A rich and creamy korma with potatoes flavored together with aromatic spices and cream

A typical homemade and tried and tested recipe, what adds uniqueness to the dish is the addition of ground peanuts !! So if are a big fan of adding that little extra flavor to your curries by adding a handful of dried nuts then this recipe is definitely for you !!

A variant to this vegetarian Korma recipe would be the non- vegetarian Lamb Shahi Pasanda Khorma, an equally delightful Lamb Khorma dish!

Ingredients for Aloo ka Khorma

Potatoes – 4, peeled and sliced into circular of medium thickness
Onions -1-2 medium sized finely chopped

Oil – 3 tablespoons

Coriander- 1/2 cup finely chopped

Green chilies – 1-2 slit vertically

Yogurt- 3 cups 

Garam masala powder – 1 tablespoon

Jeera powder – 1 tablespoon

Dhania (Coriander) powder: 1 table spoon

Whole spices:

Cinnamon stick -1/2 cm

Black Cardamom Whole- 1-2

Cloves 2-3

Bay leaf – 1 -2

Cashews – 10-12 soaked in warm water

Peanuts – 1/2 a cup , roasted

Whole cream – ½ Cup


Method to cook Aloo Ka Khorma

1. In a bowl take the yogurt and beat it well  to obtain a smooth consistency
2. To this add the ginger garlic paste, salt, turmeric, chili powder, garam masala powder, dhania powder, and jeera powder , giving them a good mix to obtain a mixture of smooth consistency
3. In a Kadai or pan heat enough oil to fry the sliced potatoes
4. Once the oil starts to heat fry the potatoes to a light golden brown. Empty these in a separate bowl abs keep aside to be added in later
5. To prepare the main gravy, heat oil in a pan
6. Flavour the oil by adding the whole spices
7. Make sure that you lower the flame at this point to retain the delicate aromas given out by the spices
8.  Add the chopped onions along with the green chilies
9. Leave the onions to sauté well on medium flame till they turn translucent
10. As the onions get fried add in the prepared yogurt mixture blended along with the spices and give all the ingredients a good mix
11. Add about 1 cup of water to the mixture in order to attain a semi-thick consistency and mix well
12. At this point add in the earlier fried potatoes to the gravy and mix
13. Leave the gravy to simmer on low flame for 15-20 minutes making sure you keep stirring it occasionally. This is important as it would prevent the yogurt from splitting up
14. While the gravy cooks, you could grind the cashews and peanuts in a blender jar to get a fine paste using the water originally used to soak the cashews
15. Add in this cashew and peanut paste to the gravy and keep stirring continuously on low flame
16. In addition to the nuts you could also add in some extra cream if you desire to make your gravy more rich and creamy
17. Continue to stir the gravy on low flame for about 10-12 minutes till the oil starts to separate onto the surface
18. Now switch off the flame and garnish the gravy with fresh coriander leaves
19. Serve this delectable Aloo ka Khormac with Flavoured Rice or Naan

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