Potato and Chick Pea Korma

Ingredients

Potato – 1 big diced

Chick Peas / Kabuli Channa -1/2 cup

Water – 1 +1 cup

Ghee – 1/2 tsp

Oil – 1 tbsp

Cardamom – 1

Cinnamon – 1″ piece

Star Anise – 1 small

Cloves – 2

Bay leaf – 1 small

Ginger – 1 tsp crushed

Garlic – 1 tsp crushed

Onion – 1 chopped

Green chillies – 2 slit

Curry leaves – 1 sprig

Tomato – 1 chopped

Korma masala / Coriander powder – 1 1/2 tsp

Turmeric powder – 1/4 tsp

Chilly powder powder – 1/4 tsp

Salt – to taste

For Grinding

Grated coconut – 1/2 cup

Khus khus / Poppy seeds – 1/2 tsp

Method

Soak the chick peas in water overnight.  Pressure cook it with 1 cup of water for 12 minutes on a low flame, after the first whistle.  Heat ghee and oil in a non-stick pan and add the whole spices followed by ginger and garlic.  Add onions, green chillies and curry leaves.  Fry till the onions turn light brown.  Add the tomatoes and salt.  Fry for a few minutes and then add the spice powders.  Sprinkle some water and fry till the aroma comes out.  Add potatoes and 1 cup of water.  Cook covered till done.  Grind coconut along with poppy seeds, to a fine paste.  Add the paste and cooked chick peas to the potatoes.  Mix well and simmer for a minute.  Garnish with coriander leaves (optional).  Serve delicious ‘Potato and Chick Pea Korma’ with poori, chapati, rotis, dosa, adai, pulao or rice.  Cheers!