Ingredients
The following ingredients have 3 Servings
- 3 large potatoes (1½ to 2 cups cubed)
- 2 tablespoons oil
- 1¼ cup onions (finely chopped)
- ¾ cup tomatoes (finely chopped)
- 1½ teaspoon ginger garlic paste
- 1 to 2 green chili ( slit (optional))
- ½ to ¾ teaspoon salt ((adjust to taste))
- ⅛ teaspoon turmeric
- ¾ to 1 teaspoon red chili powder
- 1 to 1½ teaspoon garam masala
- ¼ teaspoon fennel seeds powder ((sombu / saunf or ½ tsp crushed))
- 2 tablespoons coriander leaves (chopped)
- 2 tablespoons pudina ((fresh mint chopped))
- 3 tablespoons coconut (chopped or ¼ cup grated coconut)
- 2 tablespoons poppy seeds (or 8 cashewnuts)
- ½ teaspoon Shahi jeera ((or cumin seeds/ jeera))
- 2 green cardamoms
- 1 star anise ((biryani flower))
- 1 inch cinnamon ((dalchini))
- 4 cloves ((laung))
- 1 strand mace ((javitri, optional))
- 1 small bay leaf ((or/& curry leaves))
Instruction
- To make the kurma paste, add grated coconut and poppy seeds (or cashews) to a grinder jar. Pour little water and make a fine paste. Or If you want to use yogurt, add it to a bowl and whisk well with a fork. Keep this aside.
- If using yogurt, you need to add the diced potatoes to a pot and cover them partially with water. Cook until 90% done. Skip this step if using coconut.
