Tamatar ka Korma

Ingredients 

• 5-6 tomatoes, cut into quarters
• 3/4 cup grated fresh coconut 
• 1 tablespoon oil
• 2 teaspoons roasted coriander seeds 
• 1 teaspoon roasted cumin seeds 
• 1 teaspoon roasted poppy seeds 
• 4-5 cloves
• 3 green chillies
• 1 tablespoon roasted Bengal gram 
• 1/4 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 5-6 curry leaves
• 1 medium onion, finely chopped
• 2-3 medium potatoes, peeled and cut into cubes
• Salt to taste
• 1 tablespoon ginger-garlic paste
• 1 cup milk
• Fresh coriander sprig for garnish

Method

1. Heat oil in a non-stick pan.
2. Combine coriander seeds, cumin seeds, poppy seeds, cloves, Bengal gram, broken green chillies, coconut and turmeric powder in a grinder jar. Add little water and grind into a coarse paste.
3. Add mustard seeds, curry leaves and onion to the pan and saute well.
4. Heat sufficient water in another non-stick pan. Add potatoes and salt, mix and cook till the potatoes turn soft.
5. Add ginger-garlic paste to the mustard seeds and saute well. Add tomatoes and salt, mix well, cover and cook till the tomatoes turn soft.
6. Add ¼ cup water to tomatoes and mix. Add ground paste, mix well and cook further.
7. Drain potatoes and add and mix well. Add ½ cup milk and mix well. Adjust salt, mix well and add remaining milk. Mix well and cook for a minute.
8. Serve hot garnished with a coriander sprig.

Nutrition Info