SHAHI POTATO KORMA

Since Potatoes/ Aloo had been the favorite among kids and adults, My new trick to tenderise Potato works well with this new recipe. Let's scroll down to my nature of cooking SHAHI POTATO KORMA and I really hope each one of you is gonna try and like it...

INGREDIENTS:

1. Potatoes-                        2
    
2. Onions-                          2
   
   
3. Ginger Garlic Paste-      1 tsp
   
   
4. Tomatoes-                      2
   
   
5. Cashew Nuts-                5-6
   
   
6. Fennel Seeds-                1 tsp
   
   
7. Cumin Seeds-                1 tsp
   
   
8. Cloves-                          2-3
   
   
9. Cinnamon-                    1/2 stick
   
   
10. Cardamom-                   2-3
    
    
11. Kasuri Methi-               1/2 tsp
    
    
12. Oil-                               2 tbsp
    
    
13. Salt-                              To Taste
    
    
14. Turmeric Powder-         1 tsp
    
    
15. Chilly Powder-              2tsp
    
    
16. Coriander Powder-        2 tsp

 

INSTRUCTIONS

1.  Heat pan, dry roast Fennel Seeds, Cloves, Cinnamon and Cardamom. Keep aside and let it cool down. Thereafter grind to fine masala powder.
   
   
2. Again in a pan, heat 1 tbsp Oil and add cumin seeds. Saute 2 roughly chopped Onions, 2 Tomatoes and 1 tsp Ginger Garlic paste. Add 5 to 6 cashew nuts to it. Cashews are optional, but adding cashew will enhance the flavour and taste. Can also use coconut milk or fresh cream. Thats upto your choice and availability. Add Salt to Taste, 1 tsp Turmeric Powder, 2 tsp Chilly Powder and 2 tsp Coriander Powder. Mix well and let it cook until onions become transparent and tomatoes gets mashy.
   
   
3. Keep aside and let it cool down. Thereafter grind it to make smooth paste. Add water gradually while grinding.
   
   
4. Take 2 potatoes and cut them into cubes. Cook potato cubes in 1 tbsp oil until potatoes are soft. Add little salt to it.
   
   
5. Add the smooth mixture over potato cubes and add the prepared masala powder (instruction 1). Add 1/2 cup water, close the pan with a lid and let it cook at low/medium flame for 10 minutes. When it starts to leave oil, switch off the flame.
   
   
6. Garnish with Kasuri Methi and serve Hot with Roti, Naan or Rice.