I am Back in India and met all my friends and relatives. So now I can think about my things, blog and everything. I have few old recipes with detailed pictures with me so I will post them one by one and in the mean time I will try to collect new recipes and I am not sure about the pictures.
Here is the Tangy Potato korma which goes well with Pulav/ Jeera rice/ Biryani or plain rice.
Ingredients:
Potato – 2 (boiled, peeled and cubed)
Tomato – 1 (cubed)
Green peas – ¼ cup
Onion – 1 big (sliced)
Yogurt – 1 cup (well beaten)
Green chilli – 2
Red chilli powder – ¼ tsp
Turmeric – 1 pinch
Salt – to taste
Cumin seeds – ½ tsp
Ginger garlic paste – ½ tsp
Whole Garam masala – Clove, Cinnamon, Cardamom (one each)
Poppy seeds – 1 tsp (dry roasted and powdered) (optional)
Coconut powder – 1 tsp (optional)
Oil – 1 tbsp
Curry leaves – few
Garam masala – ¼ tsp (optional)
Procedure:
Take a kadai, add oil, when it is hot enough add whole garam masala and sauté for 30 sec and then add cumin seeds and let them splutter, then add curry leaves, green chilli and sauté for 30 sec and then add onions, add little salt, turmeric and fry till they turn soft.
Add ginger garlic paste and sauté till raw smell goes off, and then add tomato and cook till they are soft.
Now add boiled potato, green peas and mix well. Cook for 1 min then add 1 glass of water and bring it to boil.
Now add yogurt and mix well. Add red chilli powder, salt and bring it to boil.
Add Poppy seeds powder and coconut powder if using, and cook for another 2 min., and finish it off with chopped coriander leaves.
Serve hot with Pulav.
