Judging by the ingredients, many of you will expect today’s Potato Korma to be tasty. Yes, I am confident about your positive reaction to this 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 or pulao.
Potato Korma Recipe
- Potatoes 3 large, washed, par boiled (partially cooked), peeled and cubed
- Onion - 1, finely chopped
- Tomatoes - 2 (quartered)
- Fresh curry leaves - 1 sprig
- Ginger-garlic paste - 1 tsp
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Coriander powder - 1 tsp
- Garam Masala powder - large pinch
- Salt to taste
- Coriander leaves for garnish
- Cooking oil - 1 tbsp
- Make a paste by adding little water:
- Coconut - 3 tbsps (grated and fresh)
- Poppy seeds - 1/2 tsp (khus-khus/gasagasalu)
- Fennel seeds - 3/4 tsp
- Cashew nuts - 5-6
- Green chilies - 2
- Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
- Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
- Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts. Reduce heat, add the ground paste and garam masala powder and combine.
- Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
- Remove lid and simmer till you get the desired gravy consistency.
- Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.
- You can add store bought tomato puree (1/4 cup) if you do not have fresh tomatoes.
- Poppy seeds can be omitted if not available.
Judging by the ingredients, many of you will expect today’s Potato Korma to be tasty. Yes, I am confident about your positive reaction to this Korma. I did blog a recipe for Aloo Korma earlier but today’s recipe is a slight variation.