Name: Aloo korma recipe by Smita Kachawaha at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Potatoes medium size - 4 nos.; Onion sliced long - 1 no; Tomatoes medium - 1 nos.; Chillies slit long - 4 nos; Coriander chopped - 1 tbsp; Ginger and garlic paste - 1 tsp; Dry coconut powder - 1.5 tbsp; Curd - 350 gms; Garam masala - 1/2 tsp; Bay leaf - 2 nos; Cardamom - 2 nos; Cloves - 2 nos; Cinnamon - 1/2 inch; Dagad phool/ black stone flower - 2 sprigs (optional); Mustard seeds - 1/2 tsp; Cummin - 1/2 tsp; Curry leaves - 2 springs; Oil - 2 tbsp; Turmeric - 1/4 tspn; Chilli Powder - 3/4 tsp; Salt to taste

ABOUT Aloo korma RECIPE

This hyderabadi dish is a perfect accompniment to a veg pulav. My go to recipe for many impromptu dinners and sometimes a lazy sunday brunch . You can serve this dish with hot paranthas too.

Ingredients Serving: 4

Potatoes medium size - 4 nos.
Onion sliced long - 1 no
Tomatoes medium - 1 nos.
Chillies slit long - 4 nos
Coriander chopped - 1 tbsp
Ginger and garlic paste - 1 tsp
Dry coconut powder - 1.5 tbsp
Curd - 350 gms
Garam masala - 1/2 tsp
Bay leaf - 2 nos
Cardamom - 2 nos
Cloves - 2 nos
Cinnamon - 1/2 inch
Dagad phool/ black stone flower - 2 sprigs (optional)
Mustard seeds - 1/2 tsp
Cummin - 1/2 tsp
Curry leaves - 2 springs
Oil - 2 tbsp
Turmeric - 1/4 tspn
Chilli Powder - 3/4 tsp
Salt to taste

Instructions

Dice each potato into 4 pieces then boil and cook them till soft .
While the potatoes are boiling, wash and slice all the vegetables and keep them ready.
Once the potatoes are boiled peel and chop them into 1/4th inch pieces and keep them along with the rest of vegetables.
Heat oil in a kadhai for baghaar and add mustard seeds, cumin, bay leaf, cardamom, cloves, cinnamon, dagad phool and curry leaves. Stir for few seconds.
Add onions and chillies to the baghaar. Fry till soft and then add salt, turmeric and chilli powder to it.
Add ginger and garlic paste. Fry till the raw smell goes away.
Add coconut powder to the mixture fry till the coconut aroma is released.
Fold in tomatoes and fry till pasty.
Now add boiled potatoes to the mixture and fry till the mixture leaves a bit of oil.
Fold in the curd and stir for 2 minutes.
Take it off the heat and fold in garam masala.
Garnish with coriander and serve hot.

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