Aloo Korma is a classic Indian curry. It captures the comfort of accompaniment among the tender potatoes and in a rich cream sauce. The origins of the dish are from Mughlai cuisine, which is heavy with flavours and mild spices with an aromatic nature. Thus, the characteristic sauce is Aloo Korma's signature, namely yoghurt-based, sometimes made with coconut or nut paste, which gives a rich and velvety texture but with a hint of tanginess. The potatoes soak up these flavours so beautifully that the mild richness of the sauce is somehow harmoniously balanced. A compatible combination of spices forms the base of Aloo Korma. Cumin, coriander, turmeric, and garam masala add warmth and richness. The whole spices used in some variations include bay leaves, cloves, and cinnamon, which enhance the earthiness of the potatoes with an aroma and a trace of sweetness. These spices are together in perfect proportions to make a well-balanced curry that is both flavoured and mild for the diverse palates of different people. The cream or yoghurt of the sauce gives a silky texture to the sauce; sometimes, even more body is added with ground cashews or almonds, imbuing a subtle nutty note on the palate and bringing the dish to a new level. You can also use coconut milk with a more mellow sweetness and a little regional flair. Aloo Korma is relished with rice or Indian bread like naan, roti, or paratha. Let's try out the recipe of aloo korma.

• 3 potato
• 2 tbsp oil
• 1 1/4 cup onion
• 3/4 cup tomato
• 2 green chiili
• Salt
• 1/8 tsp turmeric powder
• 1 tsp red chilli powder
• 1 1/2 tsp garam masala
• 1/2 tsp fennel seeds powder
• Mint leaves
• Coriander leaves
• 3 tbsp coconut
• 8 cashews
• Coconut milk
• 1/2 cup yoghurt
• 1 bay leaf
• 1/2 tsp cumin seeds
• 2 green cardamom
• 1 star anise
• 1 inch cinnamon stick
• 4 clove

• Let's explore the recipe of Aloo Korma.
• Grind coarsely grated coconut with poppy seeds or cashews and a little water until smooth. Alternatively, whisk some yoghurt until smooth and set aside. This will add the creamy texture to your aloo korma.
• If you're using yoghurt, first boil cubed potatoes halfway in enough water to cover them. Boil until they're almost cooked, then set aside.
• Skip this step if using coconut paste.
• Heat 2 tablespoons of oil in a pan over medium heat. Add the whole spices, bay leaf, star anise, cloves, cinnamon, cardamom, mace, and Shahi jeera.
• Saut until they crackle and release a lovely aroma.
• Add onion pieces and saut until golden brown.
• Chop the tomatoes and keep the potato cubes in water to prevent browning.
• Once the onions are golden, add ginger-garlic paste and cook for 40–60 seconds until the raw smell fades.
• Stir in the chopped tomatoes.
• Add salt and turmeric, and cook the tomatoes until they break down and blend with the onions.
• Stir in mint, garam masala, red chilli powder, and fennel seed powder. Saut for 2–3 minutes to let the raw smell of the spices cook off.
• Mix in the coconut paste (or whisked yoghurt). If using yoghurt, take 2 tablespoons of the onion-tomato mixture and mix it with the yoghurt, then add to the pan.
• Cook for a few more minutes until fragrant.
• Add the cubed potatoes and gently toss them in the spice mix for 2 minutes.
• Add 11/2 to 1¾ cups of water and bring to a boil. Reduce the heat, and please cover, and cook until the potatoes are soft.
• Make sure your aloo korma isn't too runny; increase the heat to reduce the liquid and thicken it.
• Adjust salt and garnish with chopped coriander leaves. Serve hot with Biryani, Pulao, or Chapati.
• Enjoy this creamy, spicy recipe of aloo korma.