Clearcals

Serving Size 1 Small Cup (100 g)
Calories117.3 kcal
Carbs7.4 g (29.5 kcal)
Protein2.4 g (9.6 kcal)
Fats8.7 g (78.2 kcal)

Batatyachi korma recipe

Name: Batatyachi korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 Tea Spoon of Lemon juice; 250 Grams of Potato brown skin small; 10 Grams of Chillies green - all varieties; 10 Grams of Coriander leaves; 10 Grams of Mint leaves; 100 Grams of Onion big; 1 Grams of Cardamom green; 1 Grams of Cloves; 1 Tea Spoon of Poppy seeds; 1 Grams of Turmeric powder; 10 Grams of Almond; 10 Grams of Cashew nut; 30 Grams of Coconut kernal dry; 1 Table Spoon of Ground nut; 2 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 250 Milliliter of Water; 50 Grams of Curd; 1 Tea Spoon of Ginger garlic paste; 0.5 Tea Spoon of Garam masala powder; 0.5 Tea Spoon of Red chilli powder; 1 Grams of Cinnamon; 1 Grams of Bay leaves

Batatyachi korma is a good source of vitamin C, copper, manganese, and vitamin E. HINT: Individuals with diabetes, prediabetes, or insulin resistance should avoid this curry as potatoes have a high glycemic index

Cooking time: 15 minutes

Serves: 8 persons

Ingredients

Lemon juice

2 Tea Spoon

Potato brown skin small

250 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

10 Grams

Mint leaves

10 Grams

Onion big

100 Grams

Cardamom green

1 Grams

Cloves

1 Grams

Poppy seeds

1 Tea Spoon

Turmeric powder

1 Grams

Almond

10 Grams

Cashew nut

10 Grams

Coconut kernal dry

30 Grams

Ground nut

1 Table Spoon

Rice bran oil

2 Table Spoon

Salt

0.5 Tea Spoon

Water

250 Milliliter

Curd

50 Grams

Ginger garlic paste

1 Tea Spoon

Garam masala powder

0.5 Tea Spoon

Red chilli powder

0.5 Tea Spoon

Cinnamon

1 Grams

Bay leaves

1 Grams

Instructions

Frying

Wash and cut the potatoes and fry them in little oil and keep aside.

Gravy preparation

Heat oil in a pan, add chopped onion, and fry them till golden brown. Dry roast coconut powder, groundnuts, poppy seeds, almonds, cashew nut, cardamom, cinnamon cloves, and bay leaves. Now put all these ingredients in a blender and make a smooth paste by adding little water. Keep aside.

Cooking

Heat oil in a pan add chopped onion fry them till golden brown. Add turmeric, red chili powder, garam masala. Now add the curd and cook for another 2 minutes. Add the grounded paste and cook on low flame. Add the green chilies and water. Cover with a lid, and let it cook for 15 minutes till oil separates out. Once done, open and add coriander, mint leaves, salt, and lemon juice and fried potatoes cook for 10-15 minutes. Remove and garnish with coriander and mint leaves.

Serving

Serve the aloo korma with a side of steamed basmati rice, bagara khana, roti, or naan.

Nutrition Label