Potato Stew or Potato Korma
Author: Thasneen
Recipe type: Curry
Cuisine: Indian
- Oil- 1½ tbsp
- Ginger, chopped small- 2 inch slice
- Garlic, chopped small- 2 cloves
- Green chili, chopped- 2 or 3
- Curry leaves- 1 sprig
- Onion, cut long and thin- 1, medium
- Potatoes, diced- 5, medium
- Water- ¾ cup
- Fennel powder- 1½ tsp
- Coriander powder- 1 tsp
- Ground pepper- 1 tsp
- Turmeric powder- ¼ tsp
- Coconut milk- 1 can or 400 mL
- Salt- to taste
- Cilantro, chopped- 2 handful
- Heat a large pan over medium heat, add oil.
- Add chopped ginger, garlic, green chilies and curry leaves, saute till ginger/garlic turns light golden in color.
- Add onion, and a few pinches of salt, saute till onions turn light golden.
- Add diced potatoes and water, cook covered till potatoes are fork tender.
- Add fennel powder, coriander powder, turmeric powder and salt, combine well and cook for a couple of minutes.
- Add coconut milk, combine well, cook covered till the gravy thickens.
- Taste and add more salt or ground pepper for spice if needed.
- Add cilantro, cook for a minute and remove the pan from the heat.
- Serve this mild and creamy potato stew with appam, chapati, naan etc
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/potato-stew-or-potato-korma/
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