Potato kuruma - Potato korma

Potato kuruma - Potato korma

Preparation time: 5 mins

Cooking time : 15-20 mins 

Ingredients

1 onion (finely chopped)

1 tomato (finely chopped)

1tsp chilli powder

1tsp coriander powder

1/2tsp turmeric powder

1-2 potatoes

½ cup green peas (frozen or fresh)

Salt (to taste)

Oil

1 bayleaf

¼ cup thick coconut paste

To make paste

1 clove

1 cinnamon

1 onion

1tsp ginger-garlic paste

2-3 green chillies

Handful of mint leaves

How I made it

• Pressure cook potatoes for 2-3 whistles and remove the outer skin. Cut it into small cubes and keep aside.
• In a pan heat oil add the items given under “to make paste” column. Fry one by one and cool it. Make a smooth paste in a mixie and keep aside.

• Heat a wok/skillet, temper bayleaf and add chopped onions. Fry till it turns transparent.
• Add finely chopped tomatoes; follow by chilli powder,turmeric powder and salt.

• Now add the ground paste, mix well. Then add water (1 cup) and allow boiling for 3-5 mins.
• Add potato cubes and green peas to the korma. Let it boil for another 5 mins.

• Finely add thick coconut paste, mix well. Boil for 2-3mins. Garnish with coriander leaves.

• Serve hot with steam white rice, idli or dosa.

Notes

• You can use poppy seeds/kasa kasa instead of coconut milk. Soak poppy seeds in warm water for half an hour to grind it as a smooth paste.
•  This korma taste good even with soya chunks. put soya chunks in hot water for some time. drain the water and add while adding potatoes.