A popular non-vegeterian dish chicken pepper is popular among the non-vegeterian community. A vegeterian variant of chicken pepper is the Aloo pepper korma/Potato pepper kurma. This hot spicy dish can be served as a main course with Rice. Also this forms the best side dish with many different dishes including rice, upma, idli, dosai,chapathi,roti,naan,idiyappam/rice sevai etc. Here is how we prepare potato pepper korma.
Ingredients Needed :
Potato - 2 big. Washed and chopped
Onions - 3 - finely chopped
Red Chillies - 4
Chilli powder - 1/2 tsp (Depending on your spicy level this can be varied)
Salt - as needed
Corriander leaves - as needed
Mustard - as needed
Cumin/black jeera - as needed
Black pepper corns/milagu - as needed
Corriander powder/kothamallivirai dry roasted and finely ground - 2 tsp
Cumin powder/jeera powder - 1tsp
Tomato - 1 bid - chopped
Curry leaves - 1 strand
Oil - as needed
Turmeric - 1/4 tsp
Ginger Garlic paste - 1tsp
Method Of Preparation :
1) Heat oil in a pan. Add mustard seeds and allow it to crackle. Add jeera. Add finely chopped onions. Add a pinch of salt. Saute until onion turns golden brown
2) Add finely chopped green chillies, ginger garlic paste, curry leaves, pinch of turmeric, salt and mix well
3) Add tomatoes, corriander powder, cumin powder and mix well
4) Fry until oil oozes out. At this point masala is well cooked
5) Add potatoes and 1/2 glass of water
6) Allow this to cook in slow flame for 5 to 10 minutes
7) Grind pepper corns. See to that they are of coarse consistency
8) Sprinkle the pepper powder on top of potato. Cook in flame for 10 more minutes
9) Mix well. Add finely chopped corriander
Serve hot as main course or side course.
Ingredients Needed :
Potato - 2 big. Washed and chopped
Onions - 3 - finely chopped
Red Chillies - 4
Chilli powder - 1/2 tsp (Depending on your spicy level this can be varied)
Salt - as needed
Corriander leaves - as needed
Mustard - as needed
Cumin/black jeera - as needed
Black pepper corns/milagu - as needed
Corriander powder/kothamallivirai dry roasted and finely ground - 2 tsp
Cumin powder/jeera powder - 1tsp
Tomato - 1 bid - chopped
Curry leaves - 1 strand
Oil - as needed
Turmeric - 1/4 tsp
Ginger Garlic paste - 1tsp
Method Of Preparation :
1) Heat oil in a pan. Add mustard seeds and allow it to crackle. Add jeera. Add finely chopped onions. Add a pinch of salt. Saute until onion turns golden brown
2) Add finely chopped green chillies, ginger garlic paste, curry leaves, pinch of turmeric, salt and mix well
3) Add tomatoes, corriander powder, cumin powder and mix well
4) Fry until oil oozes out. At this point masala is well cooked
5) Add potatoes and 1/2 glass of water
6) Allow this to cook in slow flame for 5 to 10 minutes
7) Grind pepper corns. See to that they are of coarse consistency
8) Sprinkle the pepper powder on top of potato. Cook in flame for 10 more minutes
9) Mix well. Add finely chopped corriander
Serve hot as main course or side course.
