Tuesday, December 27, 2011

Potato Kurma/ Korma

  Kurma is a recipe which is made in different styles across India. One of the big difference between the styles is the addition of coconut (South Indian) or heavy cream/ poppy seeds gravy (North Indian). Also the flavors are dictated by the ingredients easily available in the region. Korma is fairly popular in the Indian restaurants in the United States as well. In this version, I have used just potatoes as the vegetable, but you can vary the vegetables like carrots, peppers, french beans, broccoli etc. as per your taste.

Serves up to 4 people
Preparation time:45 minutes


2 boiled potatoes
1 chopped large onion
2 chopped tomatoes 
1/2 tbsp of ginger
1 chopped clove of garlic
1 pinch of turmeric 
1 tsp of red chilly powder
1 tsp of coriander powder
1 tbsp of  chopped coriander
1 tbsp of oil/ ghee
salt as required

For grinding:

2 tbsp of chopped mint leaves    
5 pieces of badam
1 clove
1 inch of cinnamon stick
1/2 tsp of cumin seeds
2 tbsp of grated coconut

For seasoning:

1 tsp of aniseed


1.Peel the skin of the potatoes and cut in to small pieces.
2.Grind the ingredients mentioned in grinding together in to a smooth paste.
3.Heat oil in the saucepan, add the seasoning. As the nice aroma comes, add onions, ginger and garlic. Saute for a minutes and add the tomatoes. Saute for 2 minutes.

4.Now add the spices (turmeric,red chilly powder, coriander powder and salt). Saute them and then add the ground paste. Keep stirring till the raw smell disappears.
5.Add the potatoes and a cup of water. Close the lid and cook in low flame. 
6.Cook till the gravy starts to thicken and the flavor sets in the potatoes. Potato korma is ready. Add coriander as garnish. Serve with  roti/ paratha.


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