Recently for a family get-together I had been given the responsibility to prepare a curry from potato.
Dum aloo is a quite loved dish in our family. But I wanted to make something different. So, I decided to make aloo korma.
Read on for the recipe.
- Boiled and peeled medium sized potatoes – 5
- Onion (medium) – 2
- Tomato (big) – 1
- Cashews (whole) – 8
- Oil – 1 tbsp
- Ginger garlic paste – 2 tsp
- Turmeric powder – 1 tsp
- Cumin powder – 2 tsp
- Coriander powder – 3 tsp
- Chilli powder – 3 tsp
- Garam masala – 1 tsp
- Kasuri methi – 1 tbsp
- Fresh curd – 2 tbsp
- Water – 4 to 5 cups
- Fresh cream – for garnishing
Method of Preparation:
- Cut boiled potatoes into uneven pieces.
- Soak cashews in little water for 15 minutes.
- Cut onion and tomato into bigger chunks. In a blender blend onion, tomato and cashew pieces together till smooth paste.
- Heat oil in pan and once oil is hot enough, add our onion-tomato-cashew paste to it. Be careful as it splutters while adding to the oil.
- Stir for few minutes and then add ginger garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala. Mix everything nicely and then add kasuri methi. Mix again and let it cook till raw smell is not there.
- Stir in between and cook the spice mixture till it becomes thick and oil starts separating from it.
- Now put the flame in low and add curd. Mix well. Let the curd mix properly for few minutes. Keep the flame low.
- Now add 4-5 cups of water and bring it to a boil.
- Add cut potato pieces and let them absorb the gravy for around 15 minutes. Keep the flame on low medium. In between mash some potato pieces with back of a spatula. This helps I giving a thick and rich texture to our curry.
- Switch off the flame. Gravy consistency can be adjusted by adding or reducing water quantity.
- Garnish with fresh cream and serve hot with roti or paratha.