Korma Potatoes

This dish wasn't an idea of mine and I've never thought to 'Google' it for a recipe, which threw up various names for the dish including Aloo Kurma, Potato Kurma and Potato Aloo Korma! I think I'll stick with Korma Potatoes, then we know what type of dish we're talking about right?

Anyway, the inspiration for this dish came from my school friend Heidi. Heidi knows and loves her potatoes and she makes the best potato wedges from scratch which she lightly seasons with salt and serves with a (strong!!!) garlic mayo dip. One evening, over these potato wedges, we were talking about her years teaching in China. Knowing her slightly fussy food ways I'm always intrigued as to what she ate, especially since I posted out some of our masala blends to her one time. That's when she told me about Korma Potatoes. Inspired, I tried it for myself...

This lightly spiced potato dish is a satisfying twist of the better known Chicken Korma. The potatoes are gently cooked in the masala infused sauteed onions, coconut milk, yogurt and ground almonds.

Ingredients (serves 4)
1 Tablespoon cooking oil
1 Finely chopped medium onion
200ml Coconut milk
2 Tablespoons natural yogurt
2 Tablespoons ground almonds
2 x 20g Pot Shots Masala Blend for Vegetables
500g Par-boiled potatoes. I used new potatoes cut into halves.

Method
1. In a sauce pan / frying pan heat the oil and saute the onions.

2. Add the coconut milk, yogurt, ground almonds and masala blend. Stir together. Cover and allow to cook gently for 2 -3 minutes.

3. Add the par boiled potatoes and gently mix thoroughly with the sauce. Cover and cook for 10-12 minutes, stirring occasionally until the potatoes are cooked through. 5 minutes before the end of cooking time add a little water and stir through, if more sauce is required.

4. Serve & Enjoy!

Cooking tip: Use only 1 x 20g Pot Shot if you prefer a very very mild curry.