Today I am going to prepare Aloo Mutter Kurma. You can call it a universal side dish that is, it can go as a side dish with Idli, dosa, Upma, Chapathi, Parantha and rice too. Its fragrance is so yummy that even after completing your meals you can feel it in your hands for quite a long time.

Kurma goes with any main course dish. When my husband was doing graduation in a small town, he frequented the hotels there along with his friends. He was studying in a little town and they had two small restaurants in the bus stand. At that time they used to take paratta kurma. When I told him that I am going to make kurma, he told us about the parotta kurma he had during the college days.

Actually I got inspiration from this Kurma made by Chef Deena. Since I didn’t have mushroom, I tried it with Aloo. I was a little apprehensive about how the substitution will affect the taste, but it turned out great. In addition to the preparation as stated in the video, I made a small variation. In the final stages I added Kasuri methi. This elevated the taste of the dish, gave it a very restaurant like feel. I served it alongside rice and a simple salad. Try this Aloo Mutter Kurma for an easy but delicious meal.


Mouth watering side dish for any kind of dish
Prep Time10 mins
Active Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: North Indian
Keyword: How to cook Aloo mutter kurma, how to cook simple vegetatian kurma
Yield: 5 Persons


  • 250 Grams Small Potatoes
  • 1/2 Cup Green Peas
  • 1/2 tsp Fennel seeds Saunf in Hindi, Sombu in Tamil
  • 1 No Bay Leaf
  • 2 Cardomom
  • 1/2 inch cinnamon stick
  • 2 Clove
  • 2 NOs Onions Finely chopped
  • 15 NOs Cashew Nuts
  • 1 Cup Coconut Grated
  • 3 NOs Green Chillies Slit vertically
  • Curry Leaves Few
  • 1/2 inch Ginger finely chopped
  • 4 Garlic Optional
  • 2 NOs Tomatoes Finely chopped
  • Salt as per taste
  • 1 pinch Turmeric powder
  • 1*2 tbsp Chilli powder
  • 3/4 tbsp Coriander Powder
  • Coriander leaves Finely chopped
  • 1/2 Tsp Pepper – crushed
  • 1 Tsp Kasoori methi
  • Oil for cooking
  • 1 tsp Gingelly oil


  • Boil the potato and green peas in a pressure cooker and keep it aside
  • Blend the cashew nuts and grated coconut in a mixie into a fine paste and keep it aside
  • Heat oil in a kadai
  • Add saunf
  • Add bay leaf, clove, cinnamon and cardamom and saute for a minute
  • add the chopped onions and saute upto 40%
  • Add the chillies. if you want it more spicy you can add some more green chillies. Add curry leaves
  • Add the ginger and mix well. At this time you can add the garlic (optional). But I have prepared without garlic as my mother doesn't like the smell of garlic
  • Now add the chopped tomatoes
  • Now add salt as per taste
  • Now add turmeric powder, chilli powder and coriander powder. Mix well and cook till onion and tomato gets mashed.
  • Now add the cashew and coconut paste and cook well till the raw smell of coconut and cashew goes off
  • Add required quantity of water and mix well.
  • Add chopped coriander leaves. mix well. Close the kadai with a lid and cook in low flame
  • Cook till the oil gets separated
  • Now add the boiled potato and green peas. Mix well and cook well. Now add chopped coriander leaves
  • Add the crushed pepper and gingelly oil and mix well
  • Now add the crushed kasuri methi and keep the flame low for 1 minute. Switch off the stove. Your Aloo mutter kurma is ready


Instead of aloo, you can try with mushroom

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