Tuesday, May 17, 2011

Potato Korma




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.





INGREDIENTS:


  1. 1/2 cup grated coconut (fresh or frozen.If using frozen, thaw it first)
  2. 2 green chilli
  3. 10 raw almonds
  4. 1 tbsp khuskhus or poppy seeds
  5. 2 tsp cumin seeds or jeera
  6. 1 tsp fennel seeds or saunf
  7. 2 thick slices of fresh ginger (Approx. 1 inch piece of ginger)
  8. 1 tbsp roasted dalia or roasted channa dal (in kannada we say" puttani kadle")
  9. 2 tbsp oil
  10. 4 curry leaves
  11. 1 bay leaf crumbled
  12. 3-4 small pieces of cinnamon
  13. 1 cup finely chopped onion
  14. 1/2 cup of finely chopped tomato
  15. 3 cups of peeled and cubed potatoes
  16. 1/2 tsp turmeric powder or haldi
  17. salt as per taste
  18. 1/4 cup finely chopped cilantro or coriander leaves
  19. 2 tsp curry powder (i used the MTR brand multipurpose curry powder)
  20. 1 tbsp tomato ketchup
METHOD:
  • 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.

Note:
  • 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.


7 comments:

  1. potato kurma with MTR curry powder & tomato ketchup, sounds interesting! Will try it sometime.

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  2. @Sushma: Do try and lemme know how did it turn out for you. :)

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  3. Perfect for rotis.. Love it.

    New to ur space and Following U :)

    Do visit me as time permits
    http://comeletseat.blogspot.com

    ReplyDelete
  4. @ Mehjabeen: Thanks for stopping by.. you have a very nice blog.. Me too following ya:)

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  5. Shubha Great recipes! You must update your blog with your own domain. If you want you can visit my website http://traffood.com to get started. Cheers

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  6. Subha, New to your blog. Found you through Google plus. Wonderful collection of recipes. Looking forward to more. Have a fabulous day.

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    Replies
    1. Thank you so much for the kind words:)

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