Tuesday, January 1, 2013

Potoler Korma

  1. Potol/Parwal - 350 gms cut into pieces
  2. Potatoes - 2 cut into pieces
  3. Green Chilly - 2-3
  4. Onion - 1(make into paste)
  5. Garlic paste - 1 tsp
  6. Ginger paste - 1 tsp
  7. Mustard paste - 2 tbsp
  8. Poppy seed paste - 2 tbsp
  9. Grated coconut - 2 tbsp
  10. salt to taste
  11. Mustard oil - 2 tbsp
  12. Cloves - 2-3
  13. Cardamom - 2
  14. Cinnamon - 1"
  15. Garam masala powder - 1 tsp
  16. Turmeric powder - 1tsp
  17. Chilly powder - 1 tsp

Heat oil in a kadai and fry the potatoes and parwal/potol till they have little brownish tint.keep them aside.
Make a paste of green chilly,mustard seeds,poppy seeds,coconut and salt.

 In the same oil, add whole garam masala.Then add onion,ginger and garlic paste.Fry them till the onion is golden brown.Add turmeric powder ,garam masala powder and chilly powder.Fry for 1 more min.
Then add fried potatoes and parwal/potol.
 Add water and salt.Cover and cook them in slow flame till they are cooked.
 When it is cooked, add slit green chilies and mustard paste.Mix it well and cover and cook for 5 more min.

Potoler Korma

Serve with rice or roti.


  1. Dear Tina
    Happy New year. Thank you very much for your appreciation at my blog. I am sorry I could not respond or post your comment earlier. I did not have much of internet for last 15 months in the heart of Sahara.
    Now I am back home and have enough time to read and cook.
    I like this recipe and quite innovative ..very new for me ..especially never thought of trying your spice combo, will make this one soon.
    Well engineers are good cook and many of my friends are from BE college ( old name I know I know ).
    Let me see what all you have cooked .
    CAn I refer your cooking page on MY FB?
    Bhalo theko

  2. First of all a very happy new year to NO ONE and his SOMEONE.. :-)
    Many thanks to u for reading my recipes and liking them..
    I just love your blog because its really special.i thoroughly love reading your cooking recipes as well as travelogues..You really make things interesting by adding your humors and details..i always make sure that i m not reading your blog in empty stomach because your blog always makes me feel very hungry otherwise..i m expecting gr8 recipes from u as u r at home now :-) Hope u'll delight ur someone as well as us.. :-)
    I am a part of BEC as well as BESU because when i was in my 3rd yr,it became BESU. But still sometimes i refer BEC instead of BESU :-) BESU is loved by all but still BEC is in our blood (look at our festivals REBECA or BECSALMAS.. all are having BEC)
    You can definitely add my cooking page to ur FB..
    happy eating and take care..


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