Potato Korma

Potato Korma          10 Servings:

Ingredients:
10 servings of basmati rice or, jasmine rice (Cooked)
1/2 cup of coriander/cilantro leaves, chopped

1 kg of small potatoes, peeled, soaked in cold water
500 ml of milk
500 ml of heavy cream
50 gm of Parmesan cheese, grated
1/2 cup of cashew nuts
1/2 cup of raisins, soaked
1/2 cup of coconut, shredded
2-3 bay leaves
1 pinch of smoked paprika
50 gm of sugar
1 tea spoon of corn starch, mixed with 1/2 cup of (cold) water
2 tea spoon of butter
1/2 tea spoon of cardamom ground or, smashed
1/4th cup of ginger paste
1/4th cup of onion paste
1-2 cinnamon sticks
4-5 tea spoons of olive oil
3 tea spoon of ketchup
salt-pepper

Method:
First, cook the potato with the oil on a low-medium heat (Covered), until they are cooked. Keep in warn. In the same pot put the ginger, onion & the bay leaves and cook it for 1-2 min. Add the milk and cook for 2-3 more min. add the cream and the sugar and simmer it for 5-6 more min till it starts to boil. Do not forget to stir it occasionally. Now, add the cashew, raisins, coconut, s-paprika & cardamom. Mix it well and continue cooking on a low-medium heat and stir. Add the butter and mix it, and when it starts to boil, add the corn starch (slurry). Make sure you whisk it while you are adding the c-starch to avoid any lumps at the bottom. Now, add the Parmesan cheese and mix it well. Add the cooked potatoes and the ketchup & stir it gently and cover it with a lid and let it soak in the gravy for about 15 min. Season with salt-pepper. Serve hot with some rice and garnish with the c/leaves. Super tasty!