Parwal aloo korma

Name: Parwal aloo korma
Cuisine: Indian
Ingredients: 2 Potatoes (medium sized); 5 parwal; 3/4 cup Coconut grated or cut; 1 Bay leaf for tempering; 1 pinch Asafoetida; 1 tbsp Coriander leaves chopped; 1 tbsp Oil for tempering; to taste Salt; for grinding:; 1 tsp Oil; 1 Onion (sliced); 2 cloves Garlic chopped; 1/4 inch Ginger chopped; 1-2 Green chillies (as needed); 1 tsp Roasted bengal gram; 1/4 tsp Fennel seeds; 1/4 tsp Cumin seeds; 1/4 tsp Poppy seeds; 1/2 tsp Peppercorns; 1 Clove; 1 small piece Cinnamon; 1 Cardamom; 1/4 cup Coconut pieces or grated

Anjali padhy @anjali_7

#goldenapron

Anjali padhy @anjali_7

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Ingredients

2Potatoes (medium sized)
5parwal
3/4 cup Coconut grated or cut
1Bay leaf for tempering
1 pinchAsafoetida
1 tbsp Coriander leaves chopped
1 tbspOil for tempering
to tasteSalt
for grinding:
1 tspOil
1 Onion (sliced)
2 clovesGarlic chopped
1/4 inchGinger chopped
1-2 Green chillies (as needed)
1 tsp Roasted bengal gram
1/4 tsp Fennel seeds
1/4 tspCumin seeds
1/4 tspPoppy seeds
1/2 tspPeppercorns
1Clove
1small piece Cinnamon
1Cardamom
1/4 cupCoconut pieces or grated

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Steps

1

Heat oil in a kadhai, fry parwal and potato and set it aside.
2

Grind 3/4 cup of coconut to a fine paste and squeeze out the milk, discard the rest and set the milk aside. Heat oil in a pan, add onion, ginger garlic, green chillies, followed by items given in the list for grinding, saute until they are slightly browned. Allow them to cool and grind it to a very fine paste. Set it aside.
3

Add oil in the same pan, season it with bay leaf and a pinch of asafoetida, followed by ground masala puree, saute for 1 or 2 minutes. Now add parwal and potatoes along with required salt and 1/4 to 1/2 cup of water, cook for 5 minutes.
4

Garnish with coriander leaves and serve it with any pulao or rice of your choice.