Mutton Aloo Kurma South Indian style
(Spiced mutton and potato gravy)


Hey everyone.. with Bakrid around the corner, I thought why not dish out some gravy with mutton in it, hope you enjoy this recipe.
I am not a regular food blogger, just trying to post the dishes I make, So kindly bear with my mistakes, any questions and suggestions are welcome.
I learnt this recipe from my granny.

Korma, also spelled kormaa, qorma, khorma, or kurma, is a dish originating in Central Asia consisting of meat or vegetables braised in a spiced gravy.
The gravy could be tomato based or Coconut based.

Mine is a very typical South Indian dish, with meat simmered in Coconut based gravy.
Even chicken can be used instead of mutton and for vegetarians, you can use potatoes, that will give you the awesome Aloo( potato) Kurma.
This dish is normally prepared for Sunday noon leisurely lunches.
Might look tedious but with practice, it becomes a routine dish.
This dish goes very well with Rotis, Plain parathas and hot steamed rice.


Preparation time take approx 30 minutes once all the ingredients are collected and kept ready at hand.

I’m a making just a little so I took about


Mutton – medium sized peices – 300 grams

Potato – medium 3 ( diced into small cubes)

Tomatoes – 2 (large)
one half diced and the rest pureed

Oil- 5 to 6 teaspoons

Ingredients required for the wet masala


Fresh Coconut – 50 grams ( diced)
Onion – large 1( diced)
Fresh green coriander – 1/2 cup
Mint leaves – 1/4 cup

**Ingredients for the the dry masala from clockwise


Garam masala – 1 teaspoon

Coriander powder – 1 teaspoon

Salt to taste

Chili powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Dried cinnamon and clove powder – 1/2 teaspoon each

Ginger paste – 1/2 teaspoon

Garlic paste – 1/2 teaspoon

The wet green masala


1. Take a teaspoon of oil in a small pan and saute the coconut peices and half of the chopped Onion peices until browned.

2. Add in the coriander and the mint leaves and sautΓ© for about 1 minute and let it cool

3. Grind into a paste with a little water.


4. In a cooker or a pan (I like to use a pressure cooker) slightly shallow fry the mutton peices with 3 teaspoons of oil, a pinch of salt, half a teaspoon of turmeric powder, one half of a diced tomato, till it softens a bit, for say about 8 minutes (this is to remove the raw smell from the meat)


How to make the Kurma

5 .In the same pressure cooker saute the rest of the chopped Onions with a pinch of salt till they are slightly browned.

6. Add in the wet masalas and the dry masalas and shallow fry a bit.. (This is to take away the rawness of the masalas)

7. Add in the tomato puree and the diced medium sized potatoes and the half cooked mutton.


8. Add 2-3 cups of water and pressure cook for say about 3 whistles. ( the water should be added approximately)


There we go, we have the Mutton Aloo Kurma ready.
Garnish with the remaining coriander leaves and serve hot!!


Enjoy it with hot buttered Rotis, Plain Parathas or Steamed rice.


* Always when using freshly ground masala’s it’s advisable to fry/saute them till the oil layer is seen at the top, It takes away the rawness of the masalas.

* Adding turmeric to meat helps to add taste and takes away the raw meat smell

* Add a pinch of salt when you sautΓ© the onions, it helps to keep them moist and soft.

* Potatoes can be peeled or the skin can be retained.

*For more spice, green chillies can be added to the wet masala.

Until next time stay happy, Eat whatever you want !! πŸ˜†πŸ˜›