Yasmin's Pani Kochur Korma (Tora Korma)

    1 hour 15 mins

    Pani Kochu (Tora) is a root vegetable found in south Asia which is somewhat like a potato, but it turns quite gluey when cooked. I never tried this recipe, but I like anything that has coconut milk in it. Pani Kochur Korma can be cooked at special occasions, and is eaten with pulao or tandoori rooti.


    Dhaka, Bangladesh
    4 people made this

    Serves: 10 

    • water as needed for boiling the pani kochu
    • pani kochu ( tora) cut into 10 thick round slices
    • 1/2 teaspoon of turmeric powder
    • 1.5 cup vegetable oil
    • 3 tablespoon of onion paste
    • 1 teaspoon of ginger paste
    • 1 teaspoon garlic paste
    • Salt as needed
    • 2 teaspoon of red chilli powder
    • 1 tablespoon of mustard seeds paste
    • 1 teaspoon of coriander powder
    • 1/2 teaspoon cumin powder
    • 3-4 bay leaves
    • 2 cups coconut milk
    • Less than one handful of raisins
    • 1/4 teaspoon garam masala
    • 8 green chillies
    • 2 tablespoon of golden brown fried onions ( beresta)
    • Sugar as needed

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Boil the sliced pani kochu ( tora) with a little bit of salt. Do make sure that the slices do not get too soft and break. Take the boiled slices out and cover with turmeric powder.
    2. Heat oil on a pan and fry the pani kochu covered in turmeric powder slightly. Set aside on a plate.
    3. On the same pan, add onion paste and fry for a bit. Add ginger and garlic pastes, salt, red chilli powder, mustard seeds paste, coriander powder, cumin powder, and bay leaves. Fry until the oil starts to simmer and float on top.
    4. Add the fried pani kochu to the pan with the spices. Stir and fry for a bit. Add coconut milk and cook until the oil starts to simmer.
    5. Sprinkle the raisins, garam masala, green chillies and golden brown fried onions ( beresta) on top of the korma curry. Mix and sprinkle again some sugar.
    6. Lower the heat and put the lid on until the water in the curry dries up and gravy forms.

    Serving suggestion

    Serve with pulao or tandoori rooti.


    Do not boil the pani kochu for too long as it will become soft and break.

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