- Heat a pan. Add the spices 'kashmiri chillies,coriander seeds,poppy seeds,cumin seeds,For the Korma masala' and on a low flame, lightly roast them till they are fragrant. No need to brown them. Allow these spices to cool. Then take them in a grinder jar or spice grinder and grind to a fine powder. Keep aside. In a small bowl whisk or beat 4 tbsp fresh full fat curd till smooth. Keep aside. Making Potato Kurma Heat 2 tbsp oil in a pressure cooker. Add the whole spices - 2 cloves, 2 green cardamoms and 1 inch cinnamon. Saute till the spices are fragrant. Now add 1/2 cup thinly sliced onions. Stir and saute the onions till they start to become golden or caramelize. Add a pinch of salt to quicken the process of caramelizing. Now add 1 tsp ginger-garlic paste. Stir and saute till their raw aroma goes away. Add 1.5 to 1.75 cups chopped potatoes. Add the ground masala or spice mix. Stir and saute for a minute. Now add the beaten curd. Stir very well. Add 1 to 1.5 cups water. You can cook the potatoes in a pan. Just add water as required when cooking the potatoes in a pan. Season with salt. Cover and pressure cook for 2 to 3 whistles. When the pressure comes down on its own, open the lid. Check the potatoes. The potatoes should be cooked well but still retain their shape. Keep the pressure cooker on the stove top on a low flame. Add thick coconut milk and 8 to 10 cashews. Stir very well. Simmer on a low flame for 8 to 10 minutes till the curry thickens a bit. Lastly add 2 tbsp chopped coriander leaves. Mix with the rest of the potato kurma gravy. Serve aloo kurma hot with pooris or chapatis.
Potato kurma
#myrecipe
By Chandana Guptha
Jan, 8th
590
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Kashmiri chillies
- Coriander seeds
- Poppy seeds
- Cumin seeds
- Potatoes
- Oil
- Cloves
- Cardamom
- Cinnamon
- Onion
- Ginger garlic paste
- Curd
- Water
- Cahsews
- Coconut milk
- Coriander
- Salt
