POTATO AND PEAS KORMA
PG tested
Cooked in an almond-coconut sauce with cumin and fennel seeds, the potatoes and peas don’t require much time to embrace the wonderful fragrance. Serve with flatbreads like roti or naan.
16 whole almonds, soaked in hot water for 10 minutes
½ cup unsweetened shredded coconut
2 fresh green chili peppers 2 teaspoons cumin seeds, divided
1 teaspoon fennel seeds, divided
2 thick slices fresh ginger 1 tablespoon oil 1 tablespoon unsalted butter
2 to 4 curry leaves, optional
1 bay leaf
2 to 4 (½-inch-long) slivers cinnamon sticks
1 cup coarsely chopped onions
2 cups chopped tomatoes, divided
2 cups peeled and cubed Idaho potatoes (about 1-inch cubes)
½ teaspoon ground turmeric
1 teaspoon curry powder 1½ teaspoons salt
1 cup frozen peas, thawed
¼ cup chopped fresh cilantro leaves
In a cup, soak whole almonds in hot water for 10 minutes. Remove their skin.
In a blender, add coconut, green chilies, almonds, 1 teaspoon cumin seeds, ½ teaspoon fennel seeds, ginger and 2 cups of hot water. Grind into a smooth paste.
Add oil and butter into a wide-bottomed saucepan over medium heat. When the oil is hot and butter melted, add curry leaves, bay leaf, cinnamon sticks, remaining 1 teaspoon of cumin seeds and remaining ½ teaspoon of fennel seeds. Stir-fry for a few minutes, until it is fragrant and seeds brown..
Add onions and 1 cup of tomatoes, and stir-fry for a few minutes.
Add potatoes and turmeric, and stir well for 1 minute. Add curry powder and stir well with the potatoes for a couple of minutes.
Add the coconut spice paste along with salt and 2 cups of warm water and mix thoroughly.
When the mixture begins to boil, add the remaining 1 cup of chopped tomatoes and peas. Cook over medium heat until the potatoes are tender.
Garnish with cilantro.
Serves 4.