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Aloo Kurma/Potato Korma

Today I made aloo kurma to go with Poori. I usually use cream in my kurma curries but today I ran out of cream and used nuts and coconut powder instead. It tasted a bit different but in a good way though.
This recipe I am posting below can be made with ingredients from your pantry and really easy to make. Give it a try :)


Ingredients
2 big Potatoes cubed
2 Onions chopped
1 Tomato chopped
1 tsp Ginger garlic paste
1 tsp Red chilli powder
2 tsp Coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Salt per taste
2 tsp butter or ghee
3 tsp Oil

For Paste
4 tbsp grated coconut or dried coconut powder
5 cashews
5 almonds(Optional)
2 tbsp milk
1 tsp poppy seeds
1 green chilli
1/4 tsp salt
For Tempering
1 Bay leaf
1/4 tsp Turmeric powder
1/4 tsp Cumin seeds
1/4 tsp Fennel seeds
2 Cloves
Pinch of nutmeg(Optional)
2 Cardamons crushed
3 to 4 small pieces of Cinnamon sticks
5 to 6 curry leaves
For Garnish
Coriander leaves (for garnishing)
Method
Make the paste out of paste ingredients.
 Peel the potatoes, chop them into cubes and keep them in cold water to avoid discoloration.
Heat the oil and butter in a thick bottomed pan. Add the tempering except for curry leaves and let them splutter. Add in the curry leaves and fry for couple of seconds. Add in the onion, salt and fry till translucent and little brown in color. Add in the ginger garlic paste and fry for a minute or till the raw smell goes away.
Add in the tomatoes, red chilli powder, coriander powder, cumin powder. Fry for few minutes. Add in the potatoes and fry for a minute. Add in a 2 to 21/2 cups of water and let it come to a boil and check for salt and adjust if necessary. Then cover with lid and cook till the potatoes are fork tender on medium heat. If potatoes need to be cooked more add in more water and cover with lid. Once the potatoes are cooked you should be left with atleast 1/2 cup of water in the pan for the gravy. Add water if needed and bring it to a boil.
Add in the paste and let the curry simmer for 6 to 10 minutes till the gravy thickens to desired consistency. Check and adjust the seasonings. Sprinkle the garam masala and give it a good stir.
Turn off the heat and garnish with coriander leaves.
This delicious dish can be served with Indian breads or flavored rice or steamed rice.
Note
I used a pressure cooker instead of deep pan. Once you add the water and it comes to a boil put the pressure cooked lid on and cook for 2 whistles. Let it stand till the pressure is gone, open the lid and place the cooker on medium heat. Rest of the recipe is the same. This will save you lot of time.

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