Potato and peas korma

4 servings

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

2to4( 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

1 ½ teaspoons salt

1 cup frozen peas, thawed

¼ cup chopped fresh cilantro leaves

1. In a cup, soak whole almonds in hot water for 10 minutes. Remove their skin.

2. 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.

3. 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.

4. Add onions and 1 cup of tomatoes, and stir-fry for a few minutes.

5. Add potatoes and turmeric, and stir well for 1 minute. Add curry powder and stir well with the potatoes for a couple of minutes. 6. Add the coconut spice paste along with salt and 2 cups of warm water and mix thoroughly.