Potato Korma

• 4 pieces large russet potatoes washed, peeled and cut in cubes
• 1 piece large yellow onion chopped finely
• 2 teaspoons chopped ginger
• 1 tablespoon butter or ghee
• 1 tablespoon cumin
• 1 piece serrano pepper chopped
• 1 cup yellow raisins
• 2 tablespoons roasted cinnamon and coriander powder
• 1 teaspoon turmeric powder
• 1 cup cashews
• 2 cups coconut milk
• 2 cups vegetable broth
• 2 cups frozen peas
• 6 cups fragrant basmati rice cooked with cumin seeds

1. 1.- Chop all the ingredients to start the cooking of this potato korma recipe. Place a large pot on the stove add the butter or ghee and start sauteing first the onion, then the ginger and add the cumin to start developing the flavors.
2. 2.- Add the diced potatoes and combine with the ingredients. Then add the chopped serrano pepper and the roasted indian spices and mix.
3. 3.- Season with turmeric powder and continue mixing. Then add the sun-kissed yellow raisins and mix again.
4. 4.-Blend the coconut milk with the cashews and pour this into the potato korma dish. Add vegetable broth and allow to simmer for 30 minutes covered.
5. 5.- Add the frozen peas and simmer for other 10 minutes before serving.
6. Serve the Potato Korma over a bed of fragrant basmati rice perfumed with cumin seeds and finish with fresh cilantro leaves.

potatoes washed, yellow onion, ginger, butter, cumin, serrano pepper, yellow raisins, cinnamon, turmeric powder, cashews, coconut milk, vegetable broth, frozen peas, basmati rice

Taken from food52.com/recipes/33087-potato-korma (may not work)