Potato Korma + Sabatier Knife GIVEAWAY
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Potatoes – 3, large, washed, peeled and cubed and keep it in water
  • Cumin seeds – 1 tsp
  • Onion – 1 , finely chopped (large), ~ 1 cup
  • Tomato – 1.5, finely chopped ~ ¾ cup
  • Ginger – garlic paste – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt – to taste
  • Coriander leaves – for garnish
  • Cooking oil – 1 tbspTo blend:
  • Coconut – 3 tbsp (fresh/ desiccated)
  • Poppy seeds – ½ tsp (khus-khus)
  • Fennel seeds – ¾ tsp
  • Garlic – 3
  • Cashew nuts – 6
  • Green chillies – 3
  • Bay leaf – 1
  • Cardamom – 2
  • Cloves – 2
  • Cinnamon – ½ inch piece
Instructions
  1. Blend everything under “to blend” and keep it aside.
  2. Take a pan with oil in medium heat; add some cumin seeds, when it changes color, add the onions with little salt and sauté until transparent.
  3. Add in the ginger garlic paste and sauté for a minute. Then add tomatoes, turmeric powder, red chilli powder, coriander powder and sauté till it becomes soft and mushy and oozes some oil out.
  4. Now add the cubed potatoes and sauté them on medium heat for 2-3 minutes.
  5. Reduce heat, and Add 1.5 cups of water, add salt adjusting per your taste (remember potatoes need more salt than any veggie) and cook covered on medium – low flame for 6-8 minutes. Remember to look in the middle because you don’t want them to be mushy.
  6. Add the ground paste when it has some water left inside the pan, combine and close the lid for 2-3 minutes.
  7. Remove lid and simmer till you get the desired gravy consistency which is not very dry or very much liquidy.
  8. Garnish with fresh coriander leaves and serve with hot rice or rotis.
Recipe by Relish The Bite at http://www.relishthebite.com/potato-korma-sabatier-knife-giveaway/