Aloo Korma: Andhra Style Recipe

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Andhra recipes are very popular among the spicy cuisines. If you try any Andhra style dish, you can easily get the aromatic smell of the Indian spices. The Mughal style recipes are the popularity of Andhra dishes. The state of Nizams have dishes that blend in both Indian and Mughal style cuisines.

From vegetarian to non-vegetarian recipes, you can get a varied list of dishes in Andhra cuisine. Apart from trying the Hyderabadi biryani, you can also go for simple aloo side dishes. Aloo korma for example is a simple yet spicy dish that can be prepared very easily. You can have it with chapatis or team it with steamed rice. Check out the recipe to prepare Andhra style aloo korma.

Aloo korma, Andhra style recipe:

Serves: 3
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

• Potatoes- 3-4 (boiled, peeled and cut into cubes)
• Onion- 1 (finely chopped)
• Tomatoes- 2 (quartered)
• Ginger garlic paste- 1tsp
• Turmeric powder- 1tsp
• Red chilli powder- 1tsp
• Coriander powder- 1tsp
• Curry leaves- 1 sprig
• Garam masala- ½ tsp
• Salt- as per taste
• Water- 1 cup
• Cooking oil- 1½ tbsp

For paste

• Coconut- 2tbsp (grated)
• Green chillies- 3-4
• Poppy seeds- 1tsp
• Cashew nuts- 8-10 (soaked in water for 1 hour)
• Fennel seeds- ½ tsp

Procedure

• In a grinder, prepare paste of all the ingredients namely, coconut, green chillies, poppy seeds, cashew nuts and fennel seeds. Use little water to prepare the paste.
• Heat oil in a skillet and season with curry leaves. After oil starts to splutter, add chopped onions and ginger garlic paste. Mix well and saute on a medium flame for around 2-3 minutes.
• When the onions turns tender and light brown in colour, add the turmeric powder and salt. Cook for few seconds.
• Now add the quartered tomatoes and mix well. Cook on a medium flame for next 2 minutes.
• Sprinkle red chilli powder and coriander powder. Mix and then add the boiled potatoes and the paste. Mix all the ingredients and add water. Bring it to boil.
• Cook for around 4-5 minutes. When the gravy thickens, add the garam masala and put pan off the flame.

Aloo korma is ready to eat. Garnish with chopped coriander leaves. Serve hot this Andhra style side dish.