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

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Potato Korma

. 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.


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