Potato Korma Recipe Prep time: 15 min Cook time: 25 min Yield: 5 Main Ingredients: Ingredients Potatoes 3 large, washed, par boiled (partially cooked), peeled and cubed Onion - 1, finely chopped Tomatoes - 2 (quartered) Fresh curry leaves - 1 sprig Ginger-garlic paste - 1 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Garam Masala powder - large pinch Salt to taste Coriander leaves for garnish Cooking oil - 1 tbsp Make a paste by adding little water: Coconut - 3 tbsps (grated and fresh) Poppy seeds - 1/2 tsp (khus-khus/gasagasalu) Fennel seeds - 3/4 tsp Cashew nuts - 5-6 Green chilies - 2 Method Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent. Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts. Reduce heat, add the ground paste and garam masala powder and combine. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts. Remove lid and simmer till you get the desired gravy consistency. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice. Tips You can add store bought tomato puree (1/4 cup) if you do not have fresh tomatoes.
Posted on: Fri, 22 Aug 2014 00:51:24 +0000
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