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"Kormas are known for their richness and warmth provided by all the whole spices used. This is a delicious potato korma that goes very well with parathas or pooris."
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0 4 servings yields 4
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Original recipe yields 4 servings



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  1. Boil potatoes till they are tender but not falling apart. Peel and cut into large wedges.
  2. Grind the poppy seeds, coconut, and cashewnuts.
  3. Heat oil in a large frying pan/ or kadhai. Fry the cinnamon, cardamom, cloves, bay leaf, and peppercorns. Add the green chillies and fry for a minute. Add the tomatoes and salt. Cook till soft and the oil starts to separate.
  4. Add the potatoes and fry for 5 – 10 minutes. Now lower flame to low and add the curds and some water if needed. Simmer for 10 minutes. Do not boil otherwise the curds will break. Add chopped coriander for garnish and serve.
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This korma is very good and delicious, the whole family liked. I added garlic paste with chili peppers and the masala with yogurt. And I used only 3/4 cup coconut and I think it was enough.

I think there are a few steps missing. At what point do you add the garlic and ginger pastes and the masala? I added the garlic and ginger with the chili peppers and I added the masala at the en...