Potato Korma

[pkelley]

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1Potato 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
1. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
2. Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
3. 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.
4. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
5. Remove lid and simmer till you get the desired gravy consistency.
6. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.