Potato curry/korma


INGREDIENTS

1.       Potato – 5 medium size
2.       Onions - 2 medium
3.       Tomato - 2 small (grind to paste)
4.       Green Chilies - 4
5.       Curry Leaves - Handful
6.       Garam Masala - 2 Tbsps.
7.       Coriander powder - 1 Tbsps.
8.       Chilie powder - 1 Tbsps.
9.       Coriander leaves – handful
10.   Turmeric powder - 1 Tsp
11.   Yogurt – 1 Cup
12.   Besan (Chickpea powder) – 2 Tsps
13.   Salt - 2 tsp
14.   Cloves – 3
15.   Cinnamon stick - 1 stick
16.   Cardamom – 5
17.   Ginger garlic paste - 2 tsp

 METHOD

1.       In a medium, steel pan, heat the vegetable oil. Add the coriander, cumin, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute.
2.       Add cut green chilies and curry leaves.
3.       Now cut the potatoes into medium cube and that to the oil. Let it get a good sear.
4.       Add the chopped onion, salt and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes.
5.       Now add the ginger garlic paste and sauté.
6.       Add the turmeric and tomato paste and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.
7.       Now in a bowl mix the yogurt, besan powder, garam masala, coriander powder and chili powder with half a cup of water.
8.       Add the paste to the potatoes and let it simmer for 10 mins.

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