ANDHRA POTATO KURMA RECIPE

Andhra Potato Kurma Recipe Preparation Time 15 Minutes Cooking Time 30 Minutes Difficulty Easy Recipe Type Veg. Serves Serves 3 245.4 cal per serving

Ingredients: • 3 Potatoes • 2 Onions (medium sized) • 3 tsp Poppy Seeds (khus khus) • 3 tsp Grated Coconut (desiccated coconut powder) • 1 tsp Ginger-Garlic (paste) • 1 Tomato (medium sized) • 2 Cloves • 2 Cardamom (powdered) (elaichi) • 1/4 Shahjeera (black cumin) • 1 Cinnamon Stick (dal chini) • 2 Bay Leaves • 4 Cashews (broken into pieces) • 4 Green Chillies (slit lengthwise) • 2 cup Water • ½ Oil • To be mixed into a paste: • 11/2 tbsp Sour Cream • 11/2 tbsp Curd (yogurt) • 1 tsp Red Chili (powder) • ¼ tsp Turmeric powder (haldi) • 1 tsp Coriander (powder) (dhania powder) • Salt to taste  How to make Andhra Potato Kurma: • In a small mixing bowl combine all the ingredients to be made into paste and mix thoroughly and keep aside. • Boil the potatoes, peel them and cut them into cubes. • Chop tomatoes into small pieces. • In a mixer or grinder, blend the poppy seeds and grated dry coconut. • In a pan, heat the oil and add the shahjeera, cardamom powder, cinnamon, cloves, bay leaves and cashew pieces. [Stir for 2 minutes]. • When cashew turns light brown add chopped onions. Saute till golden brown. • Add boiled potato pieces and ginger garlic paste. Mix well. • Add the paste that you mixed initially. • Add green chillies and mix well. After about 5 minutes add the poppy seeds - coconut mixture and mix well. • Add tomato pieces, water and more salt if needed and mix well. • Cover with a lid and cook for about 10 minutes stirring in between [You may add more water to make the curry thin]. Suggestions: Serve hot with Roti or Pori or Pulav.