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Andhra Potato Korma


Number of servings: 4


Spicy Andhra Potato Kurma
Spicy Potato Korma is an Andhra speciality which is a must for Vegetarian andhra parties or any party. I learnt how to make this dish from my Aunt. Everytime I have made it it has never failed to impress my guests.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
Ingredients:
3 in number potatoes  
2 in number onions (medium sized)  
3 tsp poppy seeds (khus khus)  
3 tsp dry grated cocunut (or dessicated cocunut powder)  
1 tsp ginger-garlic paste  
1 in number tomato (medium sized)  
2 in number cloves  
2 in number cardamom (elaichi - powdered)  
1/4 in number shahjeera (black cumin - you can use white cumin optionally)  
1 inch cinnamon stick (dal chini)  
2 in number bay leaves  
4 in number cashews (broken into pieces)  
4 in number green chillies (slit lengthwise)  
2 cups water  
1/2 cup oil  
To be mixed into a paste:
11/2 tbsp sour cream  
11/2 tbsp curd (yogurt)  
1 tsp red chilli powder  
1/4 tsp turmeric powder (haldi)  
1 tsp salt (or to taste)  
1 tsp coriander powder (dhaniya powder)  

Cooking procedure
Method: Step 1: In a small mixing bowl combine all the ingredients to be made into paste and mix thorougly and keep aside. Step 2: Boil potatoes and peel them Cut them into cubes. chop tomatoes into small pieces. Step 3: In a mixer or grinder, blend the poppy seeds and grated dry cocunut. You may add 1 tbsp of water if needed. Step 4: In a pan, heat the oil. Add the shahjeera, cardamom powder, cinnamon, cloves, bay leaves and cashew pieces. stir for 2 minutes. When cashew turns light brown add chopped onions. Saute till golden brown. Then add boiled potato pieces and ginger garlic paste. Mix well. Step 5: After about 4 minutes add the paste that you mixed initially. Add green chillies and mix well. After about 5 minutes add the poppy seeds - cocunut mixture and mix well. Step 6: Add tomato pieces, water and more salt if needed and mix well. cover with a lid and cook for about 10 minutes stirring in between. You may add more water to make the curry thin. Step 7: Serve hot with Roti or poori or Pulav.
Storage tips:
Tastes best when fresh.
Any additional information:
You may add cauliflower and caroots along with potato and make it vegetable korma. You may use Sour curds instead of sour cream and curds.


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