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Peppery Potato Gravy - Pepper Potato Korma Recipe - Side dish for idli / dosa / biryani / rice / chapati / roti

I love pepper taste. One of my school friend's mum makes very nice Potato Pepper gravy. It tastes like korma but without coconut. Those days I don't like to eat coconut base food.. So friend's mum makes this korma she will send it for me. I have done this with potato but this can be done with mixed vegetable also. Try out this coconut less korma.. 
Ingredients:
Potato- 2 (Medium size)
Oil - 2 tablespoon
Salt to taste
Curry leaves - 10
Mustard seeds - 1/4 teaspoon
To Grind
Chana dal /Gram dal / Chana Dhal / Pacha kadali paruppu-  2 tablespoon
Medium sized onion-1 (chopped)
Medium sized tomato – 1 (chopped)
Cumin seeds powder - 1 teaspoon
Ginger Garlic paste - 1 teaspoon
Pepper corns- ½ teaspoon
Red chilli powder- 1/2 teaspoon (adjust based on your spice level)
Turmeric powder- few pinches

Method:

Wash, Peel the potato. Chop them into small pieces. Leave it in the water till you need it
Head the pan and Dry roast Chana dhal and pepper corn. Keep it aside. In the same pan now add a teaspoon of oil. Add Onion and fry till it is transparent and slight brown color. Add ginger garlic paste, tomato and fry till it is mushy. Add red chilli powder, turmeric powder and cumin powder. Fry till nice aroma released. Add back chana dhal and Pepper corn. Switch off the flame. Grind it in blender or food processor with enough water
Now heat rest of the oil in the pressure pan add mustard seeds and let it pop. Add curry leaves and potato and fry for a min. Add grinded paste, salt and enough water. Mix well. Pressure cook till one whistle. When it is cool down remove the lid. If you need the korma little watery you can add water and let it boil. If the korma is watery boil it for some more time. Switch off the flame
Korma is ready to be served

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5 comments:

  1. Yummy gravy!! Can have it anything and everything!!

    ReplyDelete
  2. D name of The recipe itself sounds great.aloo vth pepper.super combo..

    ReplyDelete

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