Aloo Korma

    55 mins

    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.

    2 people made this

    Serves: 4 

    • 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 

    1. Boil potatoes till they are tender but not falling apart. Peel and cut into large wedges.
    2. Grind the poppy seeds, coconut, and cashewnuts.
    3. 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.
    4. 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.

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    There is no mention of what to do with the masala  -  17 Apr 2014