Potato Korma Recipe

Name: Potato Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 pieces large russet potatoes washed, peeled and cut in cubes; 1 piece large yellow onion chopped finely; 2 teaspoons chopped ginger; 1 tablespoon butter or ghee; 1 tablespoon cumin; 1 piece serrano pepper chopped; 1 cup yellow raisins; 2 tablespoons roasted cinnamon and coriander powder; 1 teaspoon turmeric powder; 1 cup cashews; 2 cups coconut milk; 2 cups vegetable broth; 2 cups frozen peas; 6 cups fragrant basmati rice cooked with cumin seeds

Servings: persons

4 pieces large russet potatoes washed, peeled and cut in cubes
1 piece large yellow onion chopped finely
2 teaspoons chopped ginger
1 tablespoon butter or ghee
1 tablespoon cumin
1 piece serrano pepper chopped
1 cup yellow raisins
2 tablespoons roasted cinnamon and coriander powder
1 teaspoon turmeric powder
1 cup cashews
2 cups coconut milk
2 cups vegetable broth
2 cups frozen peas
6 cups fragrant basmati rice cooked with cumin seeds

1
1.- Chop all the ingredients to start the cooking of this potato korma recipe. Place a large pot on the stove add the butter or ghee and start sauteing first the onion, then the ginger and add the cumin to start developing the flavors.
2
2.- Add the diced potatoes and combine with the ingredients. Then add the chopped serrano pepper and the roasted indian spices and mix.
3
3.- Season with turmeric powder and continue mixing. Then add the sun-kissed yellow raisins and mix again.
4
4.-Blend the coconut milk with the cashews and pour this into the potato korma dish. Add vegetable broth and allow to simmer for 30 minutes covered.
5
5.- Add the frozen peas and simmer for other 10 minutes before serving.
6
Serve the Potato Korma over a bed of fragrant basmati rice perfumed with cumin seeds and finish with fresh cilantro leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pieces large russet potatoes washed, peeled and cut in cubes, 1 piece large yellow onion chopped finely, 2 teaspoons chopped ginger, 1 tablespoon butter or ghee, and more.

Yes, Potato Korma falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Korma

How did you like this recipe?

Frequently Asked Questions