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Aloo Kurma
4 serving
Ingredients
- 2 Tbsp. Mint, chopped
- 1 Bay Leaf
- 1 strand Mace
- 4 Cloves
- 1 in. Cinnamon
- 1 Star Anise
- 2 Green Cardamom
- 1/2 tsp. Cumin Seed
- 8 Cashews, ground
- 3 Tbsp. Coconut, grated
- 2 c. Potato, cubed
- 2 Tbsp. Cilantro, chopped
- 1/4 tsp. Fennel Seed, crushed
- 1 1/2 tsp. Garam Masala
- 1/8 tsp. Ground Turmeric
- 1/2 tsp. Salt
- 1 Green Chile, slit
- 1 1/2 tsp. Ginger-Garlic Paste
- 1 Onion, finely chopped
- 1 1/2 Tbsp. Oil
Instructions
Instructions
3 minutes
1.
1.
Fry the cumin seed, cardamom, star anise, cinnamon, cloves, mace, and bay leaf in the oil until sizzling.
5 minutes
2.
2.
Add onion and fry until golden.
5 minutes
3.
3.
Add ginger garlic paste and fry until raw smell dissipates. Add tomatoes, salt, and turmeric; fry until tomatoes are very soft.
5 minutes
4.
4.
Add mint and cilantro and fry briefly. Stir in coconut and cashews and fry until very fragrant. Add potatoes and saute briefly.
5.
Add enough water to submerge potatoes and cook over low until potatoes are cooked through.
Used about 5 new red potatoes (diced and parboiled), omitted green chili, doubled the turmeric, and omitted fresh cilantro and mint. Added some cooked chickpeas at the end and served with jasmine rice. There wasn't enough sauce for the amount of potato used, and could have used a bit more salt.