Style Potato Korma
Andhra-style potato curry in a coconut-poppy seed gravy with whole spices (fennel, star anise, cinnamon, cardamom, stone flower). A rich vegan side for paratha or dosa.
Ingredients
- Star Anise — 1 piece (ground)
- Turmeric Powder — 0.5 tsp (ground)
- cinnamon stick — 1 piece (ground)
- Coriander Leaves — 4 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tomato — 1 piece (chopped)
- onion — 1 piece (sliced)
- Potato — 600 g (chopped)
- Fennel Seeds — 1 tsp (whole)
- salt (optional) (whole)
- Stone Flower — 1 piece (ground)
- Poppy Seeds (Gasagase) — 5 tbsp (roasted)
- Mint Leaves — 4 piece (chopped)
- coriander powder — 1 tbsp (ground)
- Fresh Coconut — 0.5 cup (grated)
- garam masala powder — 1 tsp (ground)
- Ginger — 1 piece (chopped)
- Garlic — 2 piece (chopped)
- Cardamom — 2 piece (ground)
- green chillies — 1 piece (chopped)
Method
- To begin making Andhra Style Potato Korma the Recipe grind the roasted poppy seeds and coconut with water to a smooth paste and keep it aside.Heat a pressure cooker with oil, add fennel seeds, stone flower, star anise, cinnamon and cardamom and fry for 10 seconds.
- Add in the chopped herbs and give it a stir.Add the ground paste along with spice powders (red chilli powder, turmeric, garam masala, coriander powder) and salt.
- Mix well.Saute for 5 more minutes, add potatoes and 1 cup of water and pressure cook for 3 whistle.Switch off the heat and allow the pressure to release by itself and serve hot.Serve the Andhra Style Potato Korma along with Tawa Paratha or Hibiscus (Chembaruthi) Neer Dosa to enjoy your evening meal.
Common questions
- How many calories in one plate of Style Potato Korma?
- 151 kcal per plate.
- How much cooking time?
- 40 min — 10 min prep, 30 min cooking.
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