potato korma(aloo kurma).

Potato korma also know as aloo kurma(also pronounced as korma)is a thick potato curry ideal for all your flat breads, chapathis and parathas. With aromatic spices, this Indian potato curry recipe is a fragrant vegetarian dish to serve when you tire of making the your regular potato curry.

📝 Ingredients

• 1/4 cup scraped coconut(substitute with 1/4 cup cashew or dessicated coconut, read more on beginner’s tips)
• 1 tablespoon of poppy seed(also referred to as kasa kasa and basil seeds)
• 3 tablespoons of oil
• 3 cardamom pods slightly bruised
• 2 cloves
• 1″ piece of cinnamon
• 1 bay leaf
• 1/2 a teaspoon of cumin seeds
• 1/2 teaspoon of fennel seeds
• 1 star anise
• 1 tablespoon of ginger garlic paste
• 2 medium-sized onions sliced fine
• 1 large green chilli split
• 1 large tomato chopped
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• 1/2 a teaspoon of garam masala
• 300 g of potato cut into cubes(roughly about 4 medium-sized potatoes cut into cubes)
• 1 and 1/4 cup water(use as needed to cook the potatoes)

👨‍🍳 Instructions

1. 1As mentioned have all the ingredients ready.
2. 2Add scraped coconut(1/4 cup)and poppy seeds(1 tbsp, also referred as basil seeds or kasa kasa) into a blender with 1 or 2 teaspoons of water and blend.
3. 3Please read above on beginner’s notes for substitutes if you are unable to find freshly scraped coconut.
4. 4Add oil(3 tbsp)into a pan. add cardamom(3, slightly bruised), cloves(2), cinnamon piece(1″), bay leaf (1), cumin seeds(1/2 tsp), star anise(1)
5. 5Cook over low heat for a minute, just long enough to warm them up.
6. 6Add ginger-garlic paste(1 tbsp), fennel seeds(1/2 tsp), onion(2 medium sliced fine), green chilli(1 large split in the middle).
7. 7Cook until onions turn soft. 2 minutes over low fire.
8. 8Add tomato(1 medium chopped), turmeric powder(1 tsp), red chilli powder(1/2 tsp), garam masala(1 tsp).
9. 9Cook for 2-3 minutes while breaking down the chopped tomatoes.
10. 10Add the coconut and poppy seed paste to the pan.
11. 11Cook for 3 minutes more over a low-medium fire, until all the spices and coconut paste, are combined.
12. 12Add the cubed potatoes(300g, about 4 medium-sized potatoes cut into cubes).
13. 13Combine and cook for 3 minutes.
14. 14Pour in water to submerge the potatoes(1 and 1/4 cups of water), season with salt.
15. 15Cover and cook until water is completely cooked through and the potatoes are soft.
16. 16The result should be a thick fragrant potato curry.
17. 17Taste and season with salt, garnish with chopped coriander leaves(optional)and serve warm.