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Serves
5
Author Notes
Kurma is a creamy, mild curry from north Kerala, a Muslim version. Taught to me by my friend Shahid Sait. I asked him to make with sweet potato. His version is rich. Layered flavors and its thickened with coconut and cashew paste. —pauljoseph
Ingredients
1 pound
Sweet potato cut in small cubes
1 cup
Sliced Onion
1/2 cup
Sliced tomato
2 pieces
Green chili
1 teaspoon
Garlic Paste
1 teaspoon
Ginger Paste
1 teaspoon
Coriander Powder – (Soak in water)
1/2 cup
Coriander Leaf
1/4 cup
Mint leaf Grind
1 tablespoon
Cashew nut Paste
1 cup
Cashew nut Paste
4 pieces
Cardamom
4 pieces
Cloves
1 piece
Cinnamon
1/4 teaspoon
Anise Seed
Directions
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Heat a heavy pan in little oil add Onion and Green Chili, fry till light brown.
Add Ginger, garlic paste, Coriander powder — cook on very low flame till oil separates.
Add the Sweet potato, Mint leaf, Tomato, cardamom, cloves, cinnamon and anise seed and stir for few more minutes, then add Coconut milk mixed with Cashew paste and Simmer and garnish with coriander leaf remove from stove.