Ingredients
-
2
-
1/2
-
1/2
-
1
-
2
-
1
-
3
-
1/2
-
4
-
1
-
-
-
-
-
Directions
Indian Potatoes – Aloo Kurma,I haven’t tried this yet, but it sure sounds good. I will try it soon.,So good! I’ve made this recipe several times now. Stopped using the coconut after the first time because as another reviewer stated we couldn’t taste it anyway. I do have to cut back on the red chili powder. If you’re using the pure red chili powder and not the typical blend of spices labeled “chili powder”, as I do, this is pretty hot. For the tomatoes use a can of diced tomatoes. Absolutely delicious and a regular in our house now. Thanks for posting!,This was very nice. I will be using it in my regular rotations. used coconut cream instead of powdered coconut and I added a few extra spices that I incorporated from other alu matar recipes (2 bay leaves, 2 green cardamom pods, 4 curry leaves, 1 cinamon stick, 1 teaspoon of corainder powder, 1/2 teaspoon fennel powder and 1/2 teaspoon paprika powder and 1/2 a teaspoon more of mustard seeds and cumin seeds) and abit more peas and potatoes. It tasted very nice this way (i like things spicier) but I think it still would have been very nice even without the extra spices.
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Steps
|
1
Done
|
Put Oil Into Skillet and Add Mustard and Cumin Seeds. When They Start to Sputter, Add Onion, Garlic and Ginger. Saute Until Golden Brown, About 5 Minutes. |
|
2
Done
|
Add Tomatoes and Peas and Cook Until Tomatoes Are Cooked. |
|
3
Done
|
Add Potatoes, Salt, Red Chile Powder, Coconut Powder, Turmeric and Garam Masala. Add 1/4 C Water. Cook, Covered, Over Med Heat Until Potatoes Are Cooked Through, Stirring Occasionally, About 10-15 Minutes. |
|
4
Done
|
Serve, Sprinkled With Cilantro Leaves as Garnish. |
