Andhra-Style Aloo Kurma Recipe| Andhra aloo kurma recipe

Wash the potatoes thoroughly and boil them until soft but not mushy.

Once cool, peel the skin and cut into medium-sized cubes. Set aside.

In a deep pan, heat oil.

Add the whole spices – cinnamon, cardamom, and cloves – and sauté until aromatic.

Add finely chopped onion and fry on medium flame until soft and light golden.

Add slit green chilies and sauté for a minute.

Add salt, turmeric, ginger garlic paste, and curry leaves. Fry until the raw smell goes away.

Lower the flame and add yogurt.

Stir gently until the yogurt blends without curdling.

Add red chili powder, cumin powder, and coriander powder.

Mix well and cook on low flame until oil starts separating.

Add the boiled and cubed potatoes to the pan. Mix gently so the potatoes coat well with the masala.

Add water, mix, and cover. Cook for 10 minutes on low to medium flame until the gravy thickens and flavors blend.

Add garam masala and crushed kasuri methi.

Cook for 2 to 3 more minutes uncovered until oil separates and desired consistency is reached.

Turn off the flame while the kurma is still a bit runny as it will thicken as it rests.

Garnish with fresh coriander leaves and serve hot.