Aloo Kurma/ Bangaladumpa Kurma

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves: 4

Ingredients:

Potatoes/Aloo/ Bangaladumpa: 3 large 

Onion : 2 medium sliced

Tomato: 1 large diced

Green chilies: 2 slit 

Curry leaves: 1 sprig 

Ginger garlic paste: 1 tsp 

Coconut milk: 1/2 cup

Curd/yogurt: 3 tsp beaten 

Poppy seeds: 1 tsp 

Cumin coriander powder: 1 tbsp 

Garam masala: 1 tsp 

Red chili powder: 1 tsp 

Turmeric: 1 tsp 

Salt to taste 

Water: 1.5 cups 

Cilantro/coriander leaves: to garnish 

For tempering: 

Elachi/ green cardamom: 2

Cloves : 3

Cinnamon :1" stick 

Method:

Wash, boil, peel and cut the potatoes into 1" pieces.

Heat 3 tbsp of oil in a pan and the ingredients for tempering and fry for 1 minute. 

Add curry leaves, green chilies, onion, turmeric and salt. Sauté till the onions turn translucent. 

Add ginger garlic paste and sauté for 30 seconds.

Add tomatos and cook until they turn mushy.

Add potatoes and the spice powders and mix well. Cook for 2 minutes. 

Add coconut milk, water and beaten curd. Mix well and close lid, cook for 5 minutes.

Make a paste of poppy seeds, add that to the curry and mix well. Cook for 1-2 minutes until the gravy is thick, turn off the stove.

Garnish with cilantro.

Serve hot with roti, naan or rice.