The Potato Korma recipe is a traditional vegetarian Indian dish that has a lot of flavor from the different spices and the natural sweetness of the yellow raisins. This dish is fulfilling and has different layers of spices that melt in your mouth in every bite. Indian and Mexican cuisines share the love for spices and many of the flavor profiles include the warmth of the cumin, smokiness of the coriander and the sweetness of the cinnamon. I am a big fan of Indian dishes and that is why I wanted to bring this recipe for you to try at home. See this video tutorial for instructions: http://youtu.be/heISdkpUlnY... or see complete recipe at http://www.adrianasbestrecipes.com/2014/12/24/potato-korma-recipe/
large russet potatoes washed, peeled and cut in cubes
large yellow onion chopped finely
butter or ghee
serrano pepper chopped
roasted cinnamon and coriander powder
fragrant basmati rice cooked with cumin seeds
In This Recipe
1.- Chop all the ingredients to start the cooking of this potato korma recipe. Place a large pot on the stove add the butter or ghee and start sautéing first the onion, then the ginger and add the cumin to start developing the flavors.
2.- Add the diced potatoes and combine with the ingredients. Then add the chopped serrano pepper and the roasted indian spices and mix.
3.- Season with turmeric powder and continue mixing. Then add the sun-kissed yellow raisins and mix again.
4.-Blend the coconut milk with the cashews and pour this into the potato korma dish. Add vegetable broth and allow to simmer for 30 minutes covered.
5.- Add the frozen peas and simmer for other 10 minutes before serving.
Serve the Potato Korma over a bed of fragrant basmati rice perfumed with cumin seeds and finish with fresh cilantro leaves.