Slow Cooker

Potato Korma

January 20, 2015
0 Ratings
  • Serves 6 portions
Author Notes

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: or see complete recipe at

Many thanks! —Adriana Martin

What You'll Need
  • 4 pieces large russet potatoes washed, peeled and cut in cubes
  • 1 piece large yellow onion chopped finely
  • 2 teaspoons chopped ginger
  • 1 tablespoon butter or ghee
  • 1 tablespoon cumin
  • 1 piece serrano pepper chopped
  • 1 cup yellow raisins
  • 2 tablespoons roasted cinnamon and coriander powder
  • 1 teaspoon turmeric powder
  • 1 cup cashews
  • 2 cups coconut milk
  • 2 cups vegetable broth
  • 2 cups frozen peas
  • 6 cups fragrant basmati rice cooked with cumin seeds
  1. 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. 2.- Add the diced potatoes and combine with the ingredients. Then add the chopped serrano pepper and the roasted indian spices and mix.
  3. 3.- Season with turmeric powder and continue mixing. Then add the sun-kissed yellow raisins and mix again.
  4. 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. 5.- Add the frozen peas and simmer for other 10 minutes before serving.
  6. Serve the Potato Korma over a bed of fragrant basmati rice perfumed with cumin seeds and finish with fresh cilantro leaves.

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1 Review

Willa L. February 11, 2015
Does this call for 2 tablespoons each of cinnamon and coriander, or 1 tablespoon of each, adding up to 2 tablespoons?