Andhra Potato Kurma Recipe

• 3 Potatoes
• 2 Onions (medium sized)
• 3 tsp Poppy Seeds (khus khus)
• 3 tsp Grated Coconut (desiccated coconut powder)
• 1 tsp Ginger-Garlic (paste)
• 1 Tomato (medium sized)
• 2 Cloves
• 2 Cardamom (powdered) (elaichi)
• 1/4 Shahjeera (black cumin)
• 1 Cinnamon Stick (dal chini)
• 2 Bay Leaves
• 4 Cashews (broken into pieces)
• 4 Green Chillies (slit lengthwise)
• 2 cup Water
• ½ Oil
• To be mixed into a paste:
• 11/2 tbsp Sour Cream
• 11/2 tbsp Curd (yogurt)
• 1 tsp Red Chili (powder)
• ¼ tsp Turmeric powder (haldi)
• 1 tsp Coriander (powder) (dhania powder)
• Salt to taste

• In a small mixing bowl combine all the ingredients to be made into paste and mix thoroughly and keep aside.
• Boil the potatoes, peel them and cut them into cubes.
• Chop tomatoes into small pieces.
• In a mixer or grinder, blend the poppy seeds and grated dry coconut.
• In a pan, heat the oil and add the shahjeera, cardamom powder, cinnamon, cloves, bay leaves and cashew pieces. [Stir for 2 minutes].
• When cashew turns light brown add chopped onions. Saute till golden brown.
• Add boiled potato pieces and ginger garlic paste. Mix well.
• Add the paste that you mixed initially.
• Add green chillies and mix well. After about 5 minutes add the poppy seeds - coconut mixture and mix well.
• Add tomato pieces, water and more salt if needed and mix well.
• Cover with a lid and cook for about 10 minutes stirring in between [You may add more water to make the curry thin].