Potato Kurma Recipe

Ingredients for Mughlai Style Potato Kurma
Small Potatoes - 1/2 kg
Onions - 2, large, sliced
Curds - 1 cup
Sugar - 1 tsp
Turmeric Powder - 1/2 tsp
Oil - 3/4 cup
Bay Leaves - 2
Green Chillies - 3 to 4, slit
Saffron - a pinch
Hot Milk - 1/2 cup
Salt to taste

For Garnish:
Fried Nuts - few
Coriander Leaves - 1 tblsp, chopped
Cream - 1/2 cup

Grind to Paste:
Ginger - 1 inch piece
Garlic - 6 cloves
Coconut Gratings - 3 to 4 tblsp
Cashew Nuts or Almonds - 6 to 8
Mint - 1/2 tsp, chopped
Coriander Leaves - 1 tsp, chopped

Dry Roast and Powder:
Cloves - 3
Cardamoms - 2, small
Poppy Seeds - 1 tsp
Shahjeera - 1/2 tsp (optional)
Red Chillies - 3 to 4

Method:
1. Boil, peel and prick potatoes with a sharp knife or a fork.
2. Keep aside.
3. Soak saffron in 1/2 cup hot milk.
4. Heat 1/3 of the oil, fry onions to a light reddish brown colour and remove from kadai.
5. Pour 1/3 more of the oil, fry potatoes, carefully turning over all the while.
6. Sprinkle some salt while frying.
7. Fry till browned and set aside.
8. Pour rest of the oil, season with bay leaves and green chillies.
9. Add ground masala along with turmeric powder, fry for a while.
10. Add powdered masala and continue to fry till oil surfaces.
11. Add 1 to 1 1/2 cups of water, saffron along with milk.
12. Cover and cook on low heat till gravy is formed.
13. Beat curds smooth along with sugar, pour into gravy. Cover and cook for sometime, adding fried potatoes and onions.
14. Simmer for 3 to 5 minutes and remove from fire.
15. To serve, pour kurma into a bowl.
16. Beat cream lightly, pour over kurma.
17.Garnish with fried nuts and chopped coriander leaves.
18. Serve with pulao.