INGREDIENTS:
- Potatoes - 2 (Large)
- Onion - 1 (Small)
- Green Chillies - 2
- Gingergarlic paste - 1 tbsp
- Turmeric powder - 1/4 tbsp
- Red chilli powder - 1/2 tbsp
- Milk - 1 1/2 cup
- Cashew nuts - 1 tbsp
- Seasoning seeds (Mustard seeds, cumin seeds, urad dal) - 1/4 tbsp each
- Salt to taste
- Oil - 1 tbsp
PROCEDURE:
1. Peel and wash potatoes and chop into grape sized cubes and keep them a side. And also chop onions into small pieces. Now take a mixer jar and add cashews in it and make a fine powder and keep that cashew nut powder a side.
2. Take a pan add 1 tbsp of oil, when it is hot enough add mustard seeds, cumin seeds, urad dal and saute till mustard seeds starts spluttering. Then add chopped green chillies and fry for a min.Then add onions, turmeric powder and little salt and fry for 2-3 mins. Salt bring moisture out of onions and helps to cook faster.
3. Then add ginger-garlic paste and mix well and cook for another 1 min. Then add chopped potatoes and little salt and cover and cook on medium heat for 7-8 mins till potatoes becomes soft and well cooked.
4.Then remove the lid and add red chilli powder and salt. Mix them all nicely. Now add milk and mix them well and cook till milk reaches boiling point.
5. When the milk reaches its boiling point add cashew nut powder. Cook the curry till it becomes little thick or reaches your desired consistency.
3. Then add ginger-garlic paste and mix well and cook for another 1 min. Then add chopped potatoes and little salt and cover and cook on medium heat for 7-8 mins till potatoes becomes soft and well cooked.
4.Then remove the lid and add red chilli powder and salt. Mix them all nicely. Now add milk and mix them well and cook till milk reaches boiling point.
5. When the milk reaches its boiling point add cashew nut powder. Cook the curry till it becomes little thick or reaches your desired consistency.
3. Serve this potato koorma with chapati/ roti or biryani.
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