Aloo ka Qorma
Equipment
- Pan
- Mortar and Pestle
- Spice Grinder
- Heavy-based Pan
Ingredients
- 500 g Potatoes (2 large), cut into quarters lengthways
- 1/4 teaspoon Turmeric ground
- 1 teaspoon Poppy seeds
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled
- 1 teaspoon Garlic ground
- 6 Cashew nuts
- 1/2 tablespoon Coconut desiccated (dried flaked)
- 125 ml Vegetable oil or Ghee (1/2 cup)
- 2 Green Cardamom pods
- 2 Cinnamon sticks about 2.5 cm / 1 inch long
- 2 Cloves
- 6 Green chillies de-seeded and chopped
- 1 1/2 teaspoon Coriander ground
- 4 Tomatoes chopped
- 1/2 teaspoon Chilli powder
- 250 ml Natural (plain) yoghurt (1 cup)
- 1 Coriander (Cilantro) leaves bunch, chopped
- 1 Lime juice of
- Salt
Instructions
- Cook the potatoes together with the turmeric in a large pan of boiling water for about 15 minutes, or until tender. Drain and set aside.
- Put the poppy seeds, ginger, garlic, cashew nuts, and coconut in a mortar and pound with a pestle or a spice grinder and process until ground.
- Heat the oil or ghee in a heavy-based pan over medium heat, add the whole spices and chillies and lightly fry for about 1-2 minutes.
- Add the ground spices and ground coriander and fry for about 1 minute, or until fragrant.
- Add the tomatoes together with the boiled potatoes to the pan and cook for a few minutes. Season with salt, then add the chilli powder and yoghurt. Reduce the heat to low and simmer for a few minutes.
- Add the chopped coriander and remove the pan from the heat. Stir in the lime juice and serve.
Video
Nutrition
Serving: 6gCalories: 319kcalCarbohydrates: 26gProtein: 5gFat: 24gSaturated Fat: 18gCholesterol: 5mgSodium: 182mgPotassium: 663mgFiber: 6gSugar: 7gVitamin A: 809IUVitamin C: 37mgCalcium: 97mgIron: 1mg
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