Potato Korma Recipe

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 for5 mts. Reduce heat, add the ground paste and garam masala powder and combine. 

     Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent. 

    

    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.