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Potatoes in Cashew Qorma
Aloo ka qorma
Potatoes, medium-sized, washed, peeled, halved 8
Cooking oil for frying
Step I :
Ginger (adrak) paste 1 ¾ tsp
Garlic (lasan) paste 3 ½ tsp
Red chilli powder 1 tsp
Coriander (dhaniya) powder 4 tsp
Yoghurt (dahi) ½ cup
Step II :
Ghee 6 tbsp
Green cardamom (choti elaichi) 4
Onion thinly sliced 1 cup
Cashew nuts (kaju), roasted, blended with water to a
Fine paste 2 tbsp
Salt to taste
Green cardamom powder 1 tsp
Black pepper (kaali mirch) powder ½ tsp
Nutmeg (jaiphal) powder a pinch
Lemon (nimbu) juice 1 tsp
Cream 3 tbsp
Green coriander (hara dhaniya), finely chopped 5 tbsp
Method :
Heat the oil a pan: fry the potatoes on low heat. When they rise to the surface, increase heat to high and fry until potatoes are golden brown. Remove and keep aside.
Mix the step I ingredients in a bowl and keep aside.
Heat the ghee (step II) in a pan on medium heat; add green cardamom and stir until colour change. Add onions and stir and roast until golden. Add ½ cup of water and continue to stir until all the moisture dries up and the oil appears on the sides.
Add the step I mixture, stir and roast until the oil appears on the sides. Add the cashew paste and continue to roast until the oil appears on the sides again.
Add potatoes and salt. Add I cup of water, green cardamom, black pepper, and nutmeg powders, cover and simmer on low heat for 4-5 minutes or until the potatoes have soaked the gravy. Remove the cover, add lemon juice and stir for a minute. Add cream, stir and remove from from heat.
Transfer to a bowl and serve garnished with green coriander.
*Preparation time: 50 mins. Serves: 4
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