Potato Korma

Ingredients

• Potatoes 3 large, washed, par boiled (partially cooked), peeled and cubed
• Onion - 1, finely chopped
• Tomatoes - 2 (quartered)
• Fresh curry leaves - 1 sprig
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam Masala powder - large pinch
• Salt to taste
• Coriander leaves for garnish
• Cooking oil - 1 tbsp
• Make a paste by adding little water:
• Coconut - 3 tbsps (grated and fresh)
• Poppy seeds - 1/2 tsp (khus-khus/gasagasalu)
• Fennel seeds - 3/4 tsp
• Cashew nuts - 5-6
• Green chilies - 2

Method

1. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
2. Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
3. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts. Reduce heat, add the ground paste and garam masala powder and combine.
4. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
5. Remove lid and simmer till you get the desired gravy consistency.
6. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.