Kachur Korma is a traditional Bengali dish made with colocasia (taro) root. The recipe involves peeling, slicing, and partially boiling the colocasia, followed by frying and simmering it in a rich gravy made from spices, coconut milk, and yogurt.
Ingredients and Steps
1. Peel and slice the colocasia into half-inch rounds. 2. Partially boil with salt and turmeric, then drain. 3. Lightly fry in a bit of oil. 4. In a pan, heat oil and ghee, add bay leaves. 5. Sauté onion paste until light brown. 6. Add ginger and garlic paste. 7. Mix in turmeric, chili, cumin, and coriander powders with a bit of water. 8. Add yogurt and cashew-almond paste. 9. Toss in the colocasia. 10. Add coconut milk, salt, sugar, and green chilies. 11. Cover and cook on low heat for 10-12 minutes. 12. Once the gravy thickens, add garam masala, ghee, and fried onions. Serve hot.
