- Pour water into a deep pan and place on high heat. Bring to a boil, then add turmeric powder and salt, followed by potatoes. Boil till potatoes are cooked through and fork-tender. Remove from heat, drain, and set aside. Make wet paste: Slide ginger into a wet grinder. Add cashew nuts, chironji. grated coconut, poppy seeds and garlic paste, and grind into a fine paste, adding 2 teaspoons water if needed to run the grinder. Reserve wet paste. Place a kadhai on high heat and add ghee. When the ghee is hot, gently toss in green cardamoms, cinnamon, bay leaf, cloves, and black peppercorns. Saute till the cardamoms look swollen, then add green chillies and stir well. Add in the reserved wet paste, stir, then add coriander powder and cumin powder. Stir for 2–3 minutes. Slide in chopped tomatoes and cook till the oil begins to leave the masala, 6 to 8 minutes. Add cooked potatoes and stir well to mix. Cook for about another 4 minutes, stirring gently. Reduce heat to low and add red chilli powder and salt, and stir. Pour in yogurt and stir continuously. Cook till ready, about 3 minutes. Sprinkle with coriander leaves, turn off heat, and stir in lime juice. Transfer to a serving bowl.
Aloo tomato kurma
#myrecipe
By Radha Nelanti
Mar, 1st
563
Servings
4 persons
Cook Time
30 minutes
Ingredients
22
- 24
Ingredients
- Turmeric powder
- Salt
- Potato
- Ginger
- Cashew
- Chironji
- Coconut
- Poppy seeds
- Garli
- Ghee
- Cardamom
- Cinnamon
- Bay leaf
- Cloves
- Pepper
- Green chillies
- Corinader powder
- Cumin powder
- Salt
- Tomato
- Red chilli powder
- Yogurt
- Corinader
- Lemon
