Judging by the ingredients, many of you will expect today’s Potato Korma recipe to be tasty. Yes, I am confident about your positive reaction to this aloo korma. I did blog a recipe for Aloo Korma earlier but today’s recipe is a slight variation. Just an addition of few more ingredients to the original korma recipe, changes the flavor profile tremendously. The clean flavors of the vegetarian korma makes it an immensely satisfying side with flavored rice like biryani, pulao, roti or chapati.
Fresh coconut, poppy seeds and cashew nuts are the key ingredients which elevate the flavors of the potato korma by leaps and bounds. Do not omit or skimp on these three ingredients if you want to taste the authentic aloo korma.
Potato Kurma is a great side dish for Poori,Chapathi, Idli, Dosa etc.But amma usually makes kurma for lunch to pair it up with rice and reserve the leftover for dinner with chapathi/ dosa, so I’ve taken the same ritual too.I wanted to post this potato kurma recipe which amma makes , I made few modifications to her recipe and she was all praises for me when she tasted this kurma.
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IngredientsPotatoes – 2 large chopped roughly
Big Onion – 1 small sized finely chopped
Tomato – 1 medium sized finely chopped
Red Chilli Powder – 1 tsp
Coriander powder – 1 and 1/2 tsp
Garam Masala powder – 1 tsp
Coriander leaves – just to garnish
Salt – to taste
Oil – 2 tsp
Bay leaf – 1
Cloves -2
Cardamom – 2
Cinnamon – 1/2 inch piece
Coconut – 4 tbsp
Cashews – 3 whole
Green Chilli -1
Fennel Seeds – 1 heaped tsp
Poppy Seeds – 1 tsp
Ginger – 1/2 inch piece
Garlic – 2 cloves
Method* Grind the ingredients listed under ‘to grind’ with little water to a smooth paste,Set aside.
* Peel the skin from potatoes,chop them roughly and keep immersed in water after rinsing.
* In a pressure pan, heat oil – add the items listed under ‘to temper’ let it splutter.
* Then add onion saute till it becomes transparent then add tomatoes and saute till mushy and raw smell leaves.
* Then add red chilli,coriander and garam masala powders.Add potatoes and saute for 2mins until the masalas blend well.Add required salt.Then add 2 cups of water.
* Pressure cook for 1 whistle.Once pressure releases, open and coconut paste.
* Let it simmer for a while till oil seperates, this may takes atleast 10-12mins.
* Finally garnish with coriander leaves and switch off.
* Serve with hot phulkas!