This Simple Potato Korma will satisfy this craving for Indian food. Kormas have always been one of the first things I would put on my plate when eating with the family. I liked the richness and tanginess brought forth by the always-homemade yogurt. My mother-in-law couldn’t believe it when we cooked her potato korma recipe, but added my coconut yogurt at the end. The result was so remarkable, she declared the plant-based one to be the creamiest. Epic success!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
For more fabulous Indian recipes, please check out these links: Brinjal Fry (Indian Sautéed Eggplant), Indian Eggplant Dip, and Toor Dal with Brussels Sprouts.
PrintSimple Potato Korma
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1/3 cup grape seed oil
- 7 whole cloves
- 5 cardamom pods, cracked open
- 1 cinnamon stick, broken in half
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, chopped
- 1/2 teaspoon turmeric
- 2 small tomatoes, chopped
- 1 tablespoon sea salt
- 1 tablespoon garlic-ginger paste
- 3 large Russet potatoes, cooked through*, peeled, and cubed
- 1 teaspoon chili powder
- 1 cup coconut yogurt
- 1 tablespoon garam masala
- Garnish: fresh cilantro
Instructions
Heat oil in large straight-edge sauté pan over medium-high heat. Add the cloves, cardamom pods, cinnamon, cumin seeds, and mustard seeds and sauté until spices are fragrant, 1-2 minutes. Add the onion and sauté until soft and translucent, about 6-8 minutes. Add the turmeric and sauté, while stirring, 2 minutes more. Add the tomatoes, sea salt, and ginger-garlic paste. Sauté until the tomatoes are saucy, about 2 minutes. Add the cooked potatoes and chili powder, and mix well to ensure the potatoes are well coated with the sauce. Bring the heat to low, add the yogurt, and garam masala. Mix well, heat through gently, and remove from the heat. Garnish with fresh cilantro and serve with rice, lime wedges, naan, or chapati, and raita. Bon appétit!
Notes
*I usually boil my potatoes whole until they are cooked through. You can check with a fork. I then let them cool off before peeling them with my hands. You can then cut them in cubes, ready for your recipe.
Korma de pommes de terre tout simple
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 portions 1x
Ingredients
- 1/3 tasse d’huile de pépin de raisin
- 7 clous de girofle
- 5 gousses de cardamome, ouvertes
- 1 bâton de cannelle, coupé en deux
- 1 c. à thé de graines de cumin
- 1 c. à thé de graines de moutarde noire
- 1 oignon, haché
- 1/2 c. à thé de curcuma
- 2 petites tomates, hachées
- 1 c. à soupe de sel de mer
- 1 c. à soupe de pâte ail et gingembre
- 3 grosses pommes de terre Russet, cuites*, pelées et coupées en cubes
- 1 c. à thé de poudre de chili
- 1 tasse de yogourt de coconut
- 1 c. à soupe de garam masala
- Garniture: coriandre fraîche
Instructions
Chauffer l’huile dans une grande poêle à rebords hauts. Ajouter les clous de girofle, les gousses de cardamome, la cannelle, les graines de cumin, et les graines de moutarde, et faire revenir pendant deux minutes. fragrant, 1-2 minutes. Ajouter l’oignon et faire revenir jusqu’à ce qu’il soit tendre et translucide, de 6 à 8 minutes. Ajouter le curcuma et continuer de cuire 2 minutes. Ajouter les tomates, le sel de mer et la pâte ail et gingembre. Faire revenir jusqu’à ce que les tomates soient en sauce, environ 2 minutes. Ajouter les pommes de terre cuites et la poudre de chili. Bien mélanger. Réduire le feu, ajouter le yogourt et le garam masala. Bien mélanger, réchauffer et retirer du feu. Garnir de coriandre fraîche, servir avec du riz, des quartiers de lime, naan, ou chapati, et de la raita. Bon appétit!
Nice recipe
Thank you so much!