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

Ingredients:

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


Preparation:

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.

Chettinadu korma

    The main dishes in a south Indian cuisine are sambhar and rasam.  so I wanted to make something different. Then the thought of making korma occurred to me. My mom used to make this recipe with fresh karamani. I tried the same recipe with the vegetables.

Preparation time: 45 minutes
Serves up to 3-4 people

Ingredients:

1 potato
2 Indian eggplants/ Brinjals
2 carrots
1 large onion
2 cloves of garlic
2 tomatoes
1 bay leaf
1/2 tsp of fennel seeds
1 tbsp of butter
2 tbsp of chopped coriander leaves
salt as required


For grinding:

3 tbsp of grated coconut
1 tsp of cumin seeds
6 dried red chillies
1 tbsp of coriander seeds


Preparation:

1.Chop the vegetables in to small squares and cook the vegetables (brinjal, potatoes, carrots)  with a pinch of turmeric and salt required for the vegetables.
2.Grind the ingredients together mentioned in the grinding section together in to a paste. Heat butter in the pan, add bay leaf and fennel seeds. Saute for a minute then add chopped onions and crushed garlic. 
3.Saute for 5 minutes, then add the ground mixture. Saute till the raw smell disappears. Add the chopped tomatoes and pinch of turmeric and salt. 
4.Keep sauteing till the tomatoes are wilted. Add the cooked vegetables and close the lid for 15 minutes. Then add the coriander leaves and cook for 5 more minutes. 
5.Korma is ready and serve with rice/ roti.

Vegetable korma/ Mixed vegetable curry

           Vegetable korma is invariably mildly spicy and this curry often features with coconut. This is my mom's recipe just reminding me of my childhood.

Serves up to 4 people
Preparation time:45 minutes

Ingredients:

1 small cup of chopped beans
1 chopped potato
1 chopped carrot 
2 tbsp of peas
1/2 red pepper
1 small onion
1/4 tsp of turmeric 
1 tsp of red chilly powder
1 tbsp of  chopped coriander
salt as required

For grinding:

1 tbsp of roasted gram
1 large chopped tomato 
3 tbsp of grated coconut
2 green chillies
1 tbsp of ginger
2 cloves of garlic
1 tbsp of coriander powder
1/4 tsp of turmeric

For seasoning:

2 tbsp of ghee
1 piece of cinnamon
2 pieces  of cardamom
1 piece of anistar/ anasi poo 
1 tsp of aniseed
3 cloves


Preparation:

1.Cook the vegetables with little water, chilly powder, turmeric and salt till it is 90% done.
2.Grind the ingredients mentioned in grinding together in to a coarse paste. 
3.Heat ghee in the saucepan, add the seasoning. As the nice aroma comes, add onions and red peppers. Saute for 5 minutes and add the ground paste.
4.Cook in medium flame till the raw smell disappears and add the cooked vegetables. Close the lid and allow it to cook for 15 minutes in simmer flame.
5.Vegetable korma is ready. Add coriander as garnish. Serve with  roti/ paratha.