Simply South by Chandra Padmanabhan

Author:Chandra Padmanabhan [Padmanabhan, Chandra]
Language: eng
Format: azw3
Tags: Cookery
Publisher: Westland Publishing
Published: 2012-05-22T04:00:00+00:00

serves: 4-6

soaking time: 30 minutes

preparation time: 30 minutes

cooking time: 25 minutes

Wash potatoes, peel and cut into ½” cubes.

Soak cashew nuts for spice paste in ½ cup warm water for 30 minutes. Drain well and set aside.

Heat oil for spice paste in a frying pan over moderate heat. Add poppy seeds, coriander seeds, fennel seeds and red chillies and fry, tossing gently, till fragrant.

Remove from heat and mix in cashew nuts and remaining ingredients for spice paste. Grind to a smooth consistency, gradually adding ¼ cup water.

Heat ghee in a wok/frying pan over moderate heat. Add bay leaf, cloves and cinnamon and toss for a minute.

Add onions and fry till golden.

Blend in spice paste and fry for 3-4 minutes over low heat, stirring continuously.

Mix in potatoes, turmeric powder, salt, curry leaves and 2 cups water. Simmer for at least 10-12 minutes, stirring frequently, till potatoes are tender. Add ½ cup water if kurma is too thick.

Garnish with coriander leaves and serve hot with roti, paratha or puri.

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