Perfect candidate for a quick weeknight dinner!
check it out!
– Coconut – Ginger paste – Green chili peppers – Tomatoes – Red onion – Vegetable oil – Coconut cream – Potatoes – Frozen peas
Add 1 teaspoon of turmeric to a medium pot with water. Peel the potatoes and quarter them into clean chunks.
Add quartered potatoes to the pot and bring to a boil on medium heat for about 20 minutes.
Drain the potatoes, mash and set aside. While potatoes are boiling, chop tomatoes, onions and chili peppers.
Add coconut, ginger paste, garlic, tomatoes, half the onions, red chili powder, and green chili peppers into a blender and pulse into a smooth paste.
Heat some oil in a medium pot on medium flame. Add other half of chopped onions and saute until fragrant - about 3 minutes.
Add the pulsed sauce to the sautéed onions along with the mashed potatoes and a cup of coconut cream, salt, half a cup of water, and bring to a simmer.
Simmer for 3-5 minutes covered. Add the frozen peas at the very end and stir into the korma.
Garnish with chopped cilantro and serve hot!
Full Recipe Here
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