Aloo Korma

 

It has been a long hiatus from this space. I was looking back at my last post and realized it has been a good 3 months since I’ve been missing-in-action here. It was either lack of time or lack of motivation or a writer’s block or just plain laziness at times. I’ve had a couple of recipes already shot and ready but just couldn’t get to write up the posts.

Today, I have a recipe for ‘Aloo Korma’ which is one of our most favorite curries at home. I’ve seen my mom make this curry back home and I’ve been emulating the same over the last few years. It is a perfect accompaniment for poori/puri as well as pulao.

It may not resemble a classic korma dish that is usually associated with cream, yogurt or nuts but the slow cooking of the vegetables in the fragrant spice blend in itself makes this dish quite rich in flavor. Apart from the vibrant spices, the star of this dish that elevates the taste is the dry coconut powder. In Indian or other asian grocery stores sun-dried coconuts are sold in halves. These are powdered and used in a variety of sweet and savory dishes. Because it is dried, it has just a hint of sweetness which complements really well in spicy dishes. The medley of potatoes, carrots and peas with the spices make this side-dish quite colorful.

In our home, aloo korma is a must have curry whenever we make puri which is usually on a special weekends or occasions. It also goes pretty well with any Indian flatbread as well as pulao.

Prep time + Cook time: 30 to 35 mins
Serves: 6

Recipe

Ingredients:

– 1/2 tsp cumin seeds
– 1 cinnamon stick
– 3 cloves
– 1 small red onion (finely chopped)
– 1/2 tsp turmeric
– 1n1/2 tsp red chilli powder
– 1/2 tsp cumin powder
– 1/2 tsp coriander powder
– 1 medium-sized tomato (finely diced)

– 4 or 5 medium sized potatoes (cut into 1 or 1n1/2 inch cubes)
– 1/4th cup of carrots (cut into circles/discs)
– 1/4th cup green peas
– 3 tsps dry coconut powder

– salt to taste
– coriander/cilantro

Directions:

1. In a wide skillet, heat 3 tsps of oil. Add cumin seeds, cloves and cinnamon stick. When they begin to splutter around, add chopped onions. Saute for atleast 5-6 mins until the onions are translucent.
2. Prep the tomatoes, potatoes and carrots in the mean time. Boil the potatoes in the microwave for a few minutes if using a harder variety. I prefer using smaller white/golden potatoes.
3. When the onions are pale brown, add turmeric, red chilli powder, cumin, coriander powder and a tsp of salt. Mix well and saute for a couple of mins.
4. Add diced tomatoes now and saute until the tomatoes are nice and tender.
5. Add carrots and potatoes to the skillet along with a 1n1/2 cups of water. Cover and let cook for at-least 12 to 15 mins, checking and mixing in between.
6. Add dry coconut powder, green peas and 1/2 cup of water (or yogurt). Taste it and add more salt as required. Cover and further cook for 5 to 6 mins.
7. Garnish with chopped coriander and serve with steaming rice and/or roti or naan.

Serve this delicious aloo korma with puri, naan or pulao for a satisfying meal!

Note:
– I add the coconut powder towards the end so that it retains the texture and it’s taste is more dominant in the curry.