About this recipe:Kormas are made with whole spices and are known for their richness and warmth. This is a delicious potato korma that goes very well with parathas or puris.
½ kg potatoes
¼ cup oil
2 sticks of cinnamon (dalcini)
1 black cardamom (badi elaichi)
4 cloves (lavang)
2 bay leaves (tejpatta)
6 black peppercorns
1 teaspoon garlic paste
1 teaspoon ginger paste
6 green chillies, slit in halves
2 tomatoes, chopped (about 1 cup)
Salt to taste
1 cup whole milk curd
Chopped coriander leaves for garnish
Masala to grind
2 teaspoons poppy seeds (khus khus)
1 cup grated coconut (fresh or dry)
2 tablespoons cashewnuts
Prep:25min › Cook:30min › Ready in:55min
Boil potatoes till they are tender but not falling apart. Peel and cut into large wedges.
Grind the poppy seeds, coconut, and cashewnuts.
Heat oil in a large frying pan/ or kadhai. Fry the cinnamon, cardamom, cloves, bay leaf, and peppercorns. Add the green chillies and fry for a minute. Add the tomatoes and salt. Cook till oil starts to separate.
Add the potatoes and fry for 5 – 10 minutes. Now, on low flame, add the curd and some water if needed. Simmer for 10 minutes. Do not boil or the curd will break. Add chopped coriander for garnish and serve.