Monday, 16 March 2015

Potato Kurma / korma

Parboiled potatoes cooked in coconut, cashew nuts and whole spices paste. This curry / korma is mildly spiced, full of flavor and tastes delicious. Shallots add a nice sweet taste to the korma. Best served with roti / naan / or Idly, Dosa.


  • 2 large Potatoes - boiled and roughly chopped into big chunks
  • 2 Tablespoon Vegetable oil
  • 1 Sprig of Curry leaves
  • 1/2 Cup shallots grind to fine paste
  • 1 Medium Tomato chopped finely
  • 1/2 Teaspoon Turmeric powder
  • Salt to taste
  • Chopped cilantro leaves for garnish

To grind

  • 4 Tablespoon Fresh coconut slices
  • 3 Garlic Cloves
  • 1 inch Fresh Ginger piece
  • 1/2 Teaspoon Fennel Seeds
  • 1/2 Teaspoon Poppy Seeds
  • 1 Tablespoon Fried Gram
  • 2 Cloves
  • 1 Green Cardamom
  • 1/2 Inch Cinnamon stick
  • 4 Cashew nuts
  • 1 Tablespoon coriander seeds
  • 2 dry red chillies ( adjust according to your taste)
  • 1/4 Cup water to grind


1. Add all the ingredients listed under 'To Grind' into a food processor / mixie / grinder and grind it to fine paste. Set aside
2. Wash potatoes. pressure cook them for 4 whistles with 1/2 cup water and 1/2 teaspoon of salt. Once the pressure drops, open the lid , let them cool. Peel remove the skin. Roughly chop the potatoes into big chunks.
Alternatively you can cook the potatoes in a large pot with plenty of water and salt until they are cooked through


1. In a pan, heat oil. When the oil is hot, add curry leaves
2. When they splutter, add shallots paste + 1/2 teaspoon salt and sauté until the paste turns light golden
3. Add chopped tomatoes and sauté until the tomatoes are mushy
4. Add the ground paste we prepared at step number 1 of 'Preparation'
5. Reduce the  flame to low and keep stirring the paste in oil for 5 minutes or until oil separates from the mixture. Add 1/4 cup water to the mixture. Bring the mixture to boil and then simmer the mixture. Cook the mixture on low flame stirring intermittently until oil separates from the mixture
6. Add turmeric powder and give it a stir
7. Add chopped par boiled potatoes
8. Season with salt and add 1 and 1/2 cups of water. Close the pan with lid and let the korma cook for 10 to 15 minutes or until the gravy reaches required consistency
9. Garnish with chopped cilantro leaves and serve hot with roti / naan or with idly / dosa.

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