Potato kurma (aloo kurma)

To serve 4 people:

Ingredients:
• 2 large onions
• 2 medium size tomatoes
• 5 tbps of poppy seeds (gasagasalu)
• 2” ½ inch of fresh coconut
• 20 cashew nuts
• 15 cloves
• 1” ½ inch of cinnamon
• 3-4 large potatoes cut into large cubes and boiled
• 1 ½ tbp of red chilli powder
• ½ tbp of turmeric
• 3 tbps of oil
• Salt to taste
• 3 cups of water
• Pinch of saffron socked in 1 tbp of milk
• Coriander leaves

To grind:
1. Fry onions with 1 tbp of oil and grind it to a smooth paste.
2. Cut tomatoes into large cubes and grind it to a smooth paste(Don’t cook use the raw tomatoes).
3. Grind poppy seeds, coconut pieces, cashew nuts, cloves and cinnamon into a smooth paste adding 5-6 tbps of water.

Method:
• In a nonstick pan heat oil and add onion paste. Cook until oil starts separating.
• Add boiled potatoes and cook it for 4mins.
• Add tomato paste and mix well. Cook for another 3-4 mins.
• Now add the masala paste, turmeric, chilli powder, salt and 3 cups of water.
• Cook for another 10-15 mins. Add saffron milk.
• Add some fresh cream, coriander leaves and serve hot with puri, roti or hot rice.

Tip:
• If fresh coconut is not available you can also use 6 tbps of desiccated coconut.
• Frying onions and grinding it to a paste will add lot of taste to the curry.
• Instead of fresh tomatoes you can also use 150gms of tomato puree.