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Potato Korma / Potato Curry

Potato korma made with coconut milk is a wonderful combination for Idiyappam and Ghee rice. By changing few ingredients and adding them at different times gives us the difference in taste. This is a simple version of korma which gives an awesome taste. I have added few veggies with the potatoes.:)

Preparation time : 30 minutes
Spice level  : 3 out of 5
No. of  Servings : 4


  • Onion – 1 (medium size) (finely chopped)
  • Potato -2 (medium size) (cut into large cubes)
  • Roma Tomato – 1 (Chopped)
  • Ginger – 1”
  • Garlic – 5 cloves
  • Green Chillies – 4
  • Coriander powder – 1 tbsp
  • Cinnamon – 1/2″ stick
  • Cloves – 2
  • Cumin seeds – 1/2 tsp
  • Coconut milk – 2 cups
  • Fennel Powder – 1/2 tsp
  • Salt – to taste
  • Oil – 1 tbsp
  • Coriander leaves – 3 tbsp

Method of Preparation:

  1. Heat oil in a vessel and add the cinnamon, cloves, cumin seeds followed by the onions.
  2. Fry the onions till they become translucent.
  3. Make a paste of ginger, garlic and green chillies and add it to the mixture.
  4. Fry them for two minutes and add the tomatoes.
  5. Add some salt and coriander powder.
  6. Fry till the tomatoes are smashed and add some water and the potatoes.
  7. Cover it with the lid and cook till the potatoes become soft.
  8. Add the coconut milk and fennel powder and boil it for 10 minutes.
  9. Add the chopped coriander.
  10. Serve hot with Ghee Rice or Idiyappam or Chappathi.


  • We can add any vegetable with potato. I have added few pieces of beans and carrot.
  • Instead of coconut milk adding completely, we can replace 3/4 th of it by regular milk.

© arthi for Spicy Tasty, 2011. |
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