Tuesday, June 26, 2007

Potato Korma

- Potatoes - 250 gms. Preferrable to use whole small potatoes (about 15). If you do not have small ones, make 1 inch sized cubes of the large ones
- Tomatoes - 2 medium sized, about 200 gms or so, cubed
- Onions - 2 medium sized, about 200 gms or so, sliced
- Half cup peas
- Half cup of carrots
- Half cup yogurt
- 10 or so green chillies, ground
- Grated coconut - a half cup
- Cashew nut quarters - 20 gms
- Coriander leaves - chopped - half cup
- Mint leaves - chopped - half cup
- Salt - a quarter tsp or so

How to prepare:
- Boil the potatoes. Cut them, if you are using large potatoes
- In a cooking pan or pot, dry roast the onions till brown, stirring occationally.
- Add the tomatoes, carrots and peas to the onions, cover and cook until tender.
- Reduce the heat and add the potatoes, green chillies, mint leaves and yogurt and cook for another 5 minutes. Also add the desired amount of salt.
- Add the coriander leaves, coconut, cashew nuts. Mix well and turn the stove off.

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