A rich coconut based vegan stew to go sides with flatbreads. Easy and Exotic!
This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style potato Korma made with coconut, poppy seeds, cashews and green chilies. We always make kurma at our home always as a side dish for naan, paratha, roti, parotta, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is! I always make mixed vegetable kurma and this time I wanted to make potato only kurma. It is even more flavorful with the potato texture. I literally licked my plate when I was done. It was perfect. I always try to make classic Indian recipes with my own touch. I am not sure if this is the classic recipe followed by people for years, but my recipe was totally perfect with no single drawback. Try it and let me know 🙂 I always like to make curries at home, they make our home smell with aroma 🙂 and gravies are great for rice or rotis, dosa, breads and what not? 🙂 Feel free to add whatever vegetables you would like!
Last two weeks was super busy with work at office, home, and then the food bloggers of Canada Conference FBC2015 held at Montreal. We had a really fun time and also very informative as we had sessions on SEO for blogging, “Taking a leap” talk from Ricardo, Copyright and giveaways information sessions and of course great FOOD!!! 🙂
And we have a giveaway this time, I received a Sabatier 6-inch cleaver in around September to review and I waited so long to post this review is because I wanted to use it for few days to see how it works. I haven’t used cleaver before much, I am not sure how this works with meat. It is surely great for meat lovers chopping. I tried this for my vegetables to chop big vegetables, chop finely the herbs, smash garlic cloves, and move the vegetables with the knife. It is not really heavy but not too light and it is perfectly sharpened. I would surely ask you to be careful with the knife as it is really sharp. The only thing I was not comfortable about the knife is that I was chopping for some time and the handle made me tired and uncomfortable. But I guess it is always the case with most cleavers.
The great news today is that SABATIER is offering readers of Relishthebite the chance to win a 6-inch cleaver Knife (Similar to the one in the picture I have shown below). The giveaway is open to all residents of Canada (Including Quebec) only. (Apologies to my other country readers)
To enter, just leave a comment below answering the question – “Do you like Indian food? If so, which one? :)”
- Visit RelishthebiteFacebook page, like it also!
- Follow Relishthebite on Twitter page.
- The giveaway closes at 23:59 November 14th , 2015
The lucky winner will be chosen by Raffle copter and I will notify that person by email. The winner will have 48 hours to respond and provide me their mailing address and phone number (No post office box numbers, please, for delivery purposes).
Also please note, by entering the giveaway and should you win, you are providing consent for me to give your mailing address and phone number to Sabatier.
Disclaimer: I was given this beautiful Sabatier knife to try and review. However, all opinions are my own as always.
- 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 tbsp
- 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
- Blend everything under “to blend” and keep it aside.
- 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.
- 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.
- Now add the cubed potatoes and sauté them on medium heat for 2-3 minutes.
- 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.
- Add the ground paste when it has some water left inside the pan, combine and close the lid for 2-3 minutes.
- Remove lid and simmer till you get the desired gravy consistency which is not very dry or very much liquidy.
- Garnish with fresh coriander leaves and serve with hot rice or rotis.
Taste great with hot naan, paratha or plain rice, ghee rice, peas pulao, vegetable biryani.