Aloo Kurma

bangaladumpa kurma andhra style

Ingredients:

3 – Potatoes (washed, boiled, peeled and cubed)

1 large – onion (finely chopped)

2 – green chillis (slit length wise)

2 – tomatoes (quartered)

10-12 – fresh curry leaves

1 tsp – ginger-garlic paste

2inch- cinnamon stick

3 – green cardamon

4 – cloves

1/2tsp – black geera

pinch of turmeric pwd

1/2 tsp – red chilli pwd (adjust according to your taste)

1 tsp – coriander pwd

salt to taste

1 tbs – coriander leaves

1/2 tbs – oil

Make a paste by adding little water:

2 tbs – dry coconut (dry roast)

1 tbs – poppy seeds/khus-khus/ghasagasalu (dry roast)

Method:

1) Heat oil in a vessel, add the chopped onions, green chillis, black geera,  cloves, green cardaman,  cinnamon stick and curry leaves and saute for 4-5 mts or till the onions turn transparent.
2) Add ginger garlic paste and fry further for another 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
3) Add the quartered tomatoes and boiled and cubed potatoes and cook on medium heat for 6-7 mts. Reduce heat, add the ground coconut-poppy seeds paste and combine. Cook for 3-4 mts.
4) Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
5) Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice. 

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