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Articles: Recipes | Potato Korma
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| Ingredients: | | | | | Potatoes | : | 1 kg | | | Oil | : | 3 tbsp | | | Curry Leaves | : | 1 spring | | | Green Chillies | : | 2 (finely chopped) | | | Ginger Garlic Paste | : | 1 tsp | | | Cumin Seeds | : | ½ tsp | | | Onions | : | 2 (finely chopped) | | | Cinnamon | : | 1” piece | | | Cloves | : | 2-3 | | | Aniseeds (Saunf) | : | ½ tsp | | | Grated Coconut | : | 2 tbsp | | | Red Chilli Powder | : | 1 tsp | | | Curds | : | 1 cup | | | Salt | : | to taste | | | Coriander Leaves | : | 1 tbsp (chopped) | | |
| | Preparation: | | | | Cook potatoes in salted water in which a little turmeric is added, till they become soft. Run them under cold water and peel off the jackets.Crumble the peeled potatoes and set aside. | | | | Grind coconut along with cloves, cinnamon, aniseeds and ginger garlic paste. | | | | Heat oil in a pan and add cumin seeds. When the seeds begin to splutter, add curry leaves, green
chillies, onion and sate till onions become transparent. Now add ground paste and fry till oil leaves from the mixture. Add
salt, chilli powder and fry for a while. | | | | Finally add crumbles potato, mix well and cook for few minutes. Beat curds slightly and pour in the potato mixture. Mix well again and remove from fire. | | | | Garnish with coriander leaves and serve with rice or rotis.
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