Potato and Peas Korma

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Servings: 4 Prep Time: 5 min Cooking Time: 25 min

Ingredients

  • 2 Potatoes
  • 1 cup Green Peas
  • 2 Tbsp Oil
  • 3 Cloves
  • 5 Cardamom
  • 1 Cinnamon stick
  • 1 tsp Cumin seeds
  • 1 Red Chilli
  • 1 tsp Ginger & Garlic paste
  • 2 ladles curry base
  • 1 tsp Salt
  • 1 Tbsp Coriander powder
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Chilli powder
  • 1/2 cup coconut cream (1 cup milk)
  • Finely chopped cilantro

Directions

  1. Warm a pan with oil over medium heat
  2. Drop in whole spices — let them bubble gently
  3. Add curry leaves and ginger-garlic paste; stir till the raw scent lifts
  4. Blend in the curry base
  5. Raise the heat, sprinkle coriander powder, Kashmiri chili powder, and garam masala — stir a moment
  6. Pour in coconut milk or cream with a splash of water, whisk to a gentle boil
  7. Add the potatoes and peas, cover, and cook on medium till potatoes soften and oil floats on top
  8. Finish with cilantro leaves
  9. Serve with rice or bread, as you like

Pairs well with Pinot Gris, Rose & Aperol Spritz.
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