Aloo Korma Recipe (Beef and Potato Curry)
I've prepared this Indian curry called korma countless times since I got married. I learned this dish from my husband Lulu's aunt (I call her Phoopi). It's a very flexible dish that allows for many combinations of meat and vegetable. Chicken, beef, goat, potato, taro and various vegetables (peas, carrot, broccoli) are commonly used. The spicy gravy is what's constant.
The gravy is made of fried onion paste and yogurt and is flavored with ginger-garlic paste as well as several Indian spices. This version contains beef but you can easily omit the meat if you're preparing a vegetarian version.
I had initially planned to include aloo korma ("aloo" is Urdu for "potato") in my first cookbook, Haute Potato: From Pommes Rissolees to Timbale with Roquefort, 75 Gourmet Potato Recipes, but finally went for other Indian dishes such as kheema cutlets (Indian-style meat-filled pancakes), panipuri (bite-sized, crispy South Indian masala potato-filled appetizers) and aloo bonda (spicy potato fritter) to name a few.
Yields: 6 servings2½ pounds beef stew, cut into 1"-cubes
3 tablespoons vegetable oil
2 tablespoons ginger garlic paste
¼ cup fried onions
3 tablespoons Greek-style plain yogurt
½ teaspoon red chili powder, to taste
1 teaspoon turmeric
2 tablespoons ground coriander
¼ teaspoon black pepper
1 teaspoon garam masala (click on the link for the recipe)
3 red-skinned potatoes, boiled and cut into quarters
2 cups kachumbar (recipe follows in the tip section)
1 Serrrano green chile pepper, cut into thirds
1½ teaspoons salt
For the gravy: In a blender, combine the fried onions, yogurt (acts as meat tenderizer), ginger garlic paste, red chili powder, and ground coriander. Add 1 tablespoon water for a smooth flow. Pulse until smooth and creamy.
For the beef: In a Dutch oven or any heavy-bottomed pan, heat the oil. Add the beef. Sear each side of the meat until it changes color. Add the gravy. Season with salt. Add 1 cup water. Bring to a boil, cover with a dome-shaped lid to enable the steam to fall back into the saucepan and let simmer for 45 minutes.
For the potatoes: Peel the potatoes and cut into 2"-pieces (depending on their sizes). In a separate saucepan, heat the rest of the oil. Pan-fry the potatoes until lightly golden. Set aside.
Assembly time: Add the green chile, potatoes, and garam masala. Cover and let simmer for 45 more minutes.
Serve with kachumber and basmati rice on the side.
Little reminder on how to fry onions: In a non-stick pan, heat 3 tablespoons oil. Add thinly sliced onions. Cook until nicely golden (it may take up to 8-10 minutes). Transfer to paper towel-lined plates and set aside.
Little reminder on how to make kachumbar (Indian-style salsa): Place 2 diced white onions in a large bowl. Sprinkle with 1 tablespoon kosher salt. Let sit for about 1 hour. Press out and drain all the liquid. Rinse in a water bath, then drain the liquid and pat dry. Add the juice of a lemon, 2 diced ripe tomatoes, and 3 diced Serrano green peppers. Season with ½ teaspoon salt and ¼ teaspoon red chili powder. Toss well. Adjust seasoning if needed. Allow the flavors to blend for about 30 minutes. Garnish with 2 tablespoons chopped cilantro. Serve at room temperature.
You can find these ingredients in most Indian stores.Published By: on May 15, 2013.