This is my hubby's favorite dish. He can eat this for breakfast, lunch and dinner :)I hope you will also enjoy this dish like we do:) Enjoy Potato Korma with Poori, Roti, Naan or Jeera Rice.
- 1/2 cup grated coconut (fresh or frozen.If using frozen, thaw it first)
- 2 green chilli
- 10 raw almonds
- 1 tbsp khuskhus or poppy seeds
- 2 tsp cumin seeds or jeera
- 1 tsp fennel seeds or saunf
- 2 thick slices of fresh ginger (Approx. 1 inch piece of ginger)
- 1 tbsp roasted dalia or roasted channa dal (in kannada we say" puttani kadle")
- 2 tbsp oil
- 4 curry leaves
- 1 bay leaf crumbled
- 3-4 small pieces of cinnamon
- 1 cup finely chopped onion
- 1/2 cup of finely chopped tomato
- 3 cups of peeled and cubed potatoes
- 1/2 tsp turmeric powder or haldi
- salt as per taste
- 1/4 cup finely chopped cilantro or coriander leaves
- 2 tsp curry powder (i used the MTR brand multipurpose curry powder)
- 1 tbsp tomato ketchup
- Grind grated coconut, green chillies, almonds,khus khus, 1 tsp jeera (cumin seeds), 1/2 tsp fennel seeds or saunf, ginger and roasted chana or dalia in to a smooth pasted using little warm water.
- Heat oil in a kadhai. When the oil is hot, add curry leaves, bay leaf, cinnamon, the remaining jeera and fennel seeds. Then add onion and the tomato and fry for some time. When the tomato have cooked, add haldi, curry powder and the cubed potatoes and mix well.
- Add the ground paste and stir well.
- Now add 2 cups of warm water and salt.
- When the mixture comes to a boil, reduce the heat to low.
- Add the tomato ketchup and coriander leaves or cilantro. Cover and cook till potatoes are tender.
- Serve hot with rice or with any indian bread. I served Korma with Poori.
- Donot cut the potatoes in to big cubes because they will take more time to cook.
- Also do not make them too small because they will become mushy once cooked. 1" cubes should be just right.
- If the gravy becomes too thick, you can add some more water to adjust the consistency.
- Adjust the quantity of green chillies depending on your taste.