Aloo Tomato Kurma
Recipe prepared by Smt Jhansi Lakshmi
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Article written by Lakshmi Aparna
Preparation time: 15 Minutes
Cooking time: 20
Main ingredient: Potato
Course: Main
Serves: 3-4
Ingredients
Aalugadda (Potatoes) : 1/2 kg
Ullipayalu (Onions) : 2 Medium size
Pachimirapa (Green Chillies) : 4
Tomatoes : 2
Lavangalu, Dalchina Chakka, Yalukkayi (Cloves, Cinnamon, Cardamom Seeds) : 6, 1, 2 respectively
Allam Velulli Paste (Ginger, Garlic Paste) : 2 tsp
Kothimeera (Corriander Leaves)
Garam Masala: 1 tbsp
Gasagasalu (Poppy Seeds) : 1 tsp
Kobbari podi (Coconut Powder) : 2 tsp
Jeedipappu (Cashews) : 6
Oil : 3-4 tsp
Procedure
Step 1 : Boil Potatoes.
Mean while blend Poppy Seeds, Cashews and Coconut into paste by adding water, keep it aside
Step 2 : Peel off Potatoes and cut into pieces.
Cut tomatoes into pieces, Onions and Green Chillies into slices
Step 3 : Heat 3-4 tsp Oil in a pan, fry Cloves, Cardamom and Cinnamon for 1 min in high flame
Step 4 : Add Onion Green Chillies slices and fry them for 3 min
Step 5 : Add 2 tsp Ginger Garlic Paste and mix it once, fry for 5 min
Step 6 : Add Tomatoe pieces, mix once
Step 7 : Add 2 tsp Salt and 1 tsp Turmeric Powder, mix thoroughly. Let it cook for 5 min in closed pan in medium flame
Step 8 : If Oil is seen in pan it indicates tomatoes are cooked
Step 9 : Add Potato pieces to it and mix thoroughly
Step 10 : Add 2tsp Red Chilly Powder to it, mix thoroughly and let it cook for 2 min in closed pan
Step 11 : Add 500ml Water and close the pan, cook till it is mild thicken in medium flame
Step 12 : Add Corriander Leaves, Garam Masala and Paste (Poppy Seeds, Cardamom and Cinnamon)
Let it Cook for 2-3 min in medium flame till it gets more thicker like gravy as required
Note : If interested can also add 2-3tsp fresh Curd (Meegada Perugu) and mix it for 1 min and off the flame
Aalu Masala Curry is ready :)
Garnish with Corriander Leaves and Serve hot in Cold weather with Coconut Rice Or Chapathi Or Poori Or Naan Or Pulka.
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