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Potato Korma

 INGREDIENTS:

  1. Baby Potatoes 500 gram
  2. Mustard Oil 4 tbsp
  3. Onion 1 large sliced
  4. Cardamom 2-3
  5. Cloves 2-3
  6. Red Chilis 2-3 
  7. Bay Leaves 1-2
  8. Nigella Seeds 1 tsp
  9. Turmeric Powder 1 1/2 tsp
  10. Kashmiri Red chili Powder 1 tsp
  11. Ginger Paste 1 tsp
  12. Green Chilis 1-2
  13. Yogurt 2 tbsp
  14. Tomatoes 2 large chopped
  15. Cashews 6-7
  16. Cream 1/2 cup
  17. Salt to taste

METHOD:

Serving Size: 4-5

Boil the potatoes with salt until tender. Drain the water and peel them immediately. Then prick each potato with a toothpick or fork. This will allow the potatoes to soak up the spices and oil.

Heat 2 tbsp mustard oil in a pan and add onions, cashews and tomatoes. Sauté until the onions are browned and tomatoes are soft. 

Cool to room temperature and add to a grinder along with ginger paste and yogurt. Add 1 cup water and blend until smooth. 

Heat 1 tbsp mustard oil in the same pan and add 1/2 tsp turmeric powder and salt as required. Fry the potatoes until they are golden and crispy. Remove and set aside.

Heat the remaining oil and add dried red chilis, nigella seeds, bay leaves, green cardamom and cloves and sauté for 10-15 seconds. 

Gently pour the blended paste, red chili powder and turmeric powder. Add the potatoes, slit green chilis and salt if required.

Cover and cook on low flame for ten minutes. Add cream and give it a good stir. Switch off the flame and garnish with chopped coriander leaves.

Serve potato korma with poori, naan or paratha.




  


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