Aloo Matar Korma Recipe In White Gravy
Aloo Matar Korma Recipe In White Gravy is an inseparable combination of Aloo and Matar in a rich white gravy which is rich in taste and texture. Serve it with Paratha and a raita of your choice.
Aloo and Matar happens to be everyones favourite, make it dry or into a spicy gravy, it is loved by all age groups. However, we will cook Aloo Matar Korma Recipe In White Gravy, which is an inseparable combination of Aloo and Matar in a rich white gravy.
The dish is quite mild due to the addition of very few spices, however is pretty rich in taste and texture due to the cream, cashew and curd in the recipe.
If you like this recipe, you can also try other Potato Recipes such as
- 500 grams Baby Potatoes , boiled
- 1 cup Green peas (Matar) , boiled
- 1 Bay leaf (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 1 teaspoon Garam masala powder
- 2 tablespoons Curd (Dahi / Yogurt)
- 1/4 cup Fresh cream
- 1 tablespoon Ghee
- Salt , to taste To grind into a smooth paste
- 1 Onion , roughly chopped
- 2 tablespoons Cashew nuts
- 2 Green Chillies
- 1 inch Ginger
How to make Aloo Matar Korma Recipe In White Gravy
To begin making the Aloo Matar Korma Recipe In White Gravy, wash and pressure cook the baby potatoes to 2 whistles. Peel and keep aside.
Similarly, steam or boil the green peas and keep them aside.
Make a smooth paste of the ingredients mentioned under 'grind into a smooth paste' which includes onion, cashew nuts, green chillies and ginger using a mixer grinder. Keep it aside.
Now, heat ghee in a heavy bottomed pan, add the bayleaf, cardamoms, cloves and let it release its aroma into the ghee. This will take about 10 to 15 seconds.
Add the ground onion ginger cashew mixture into the pan and saute for 3 minutes.
Gently whisk the curd and garam masala into the cream to a smooth texture and add it to the pan.
Add a cup of water, season with salt and let it simmer for 2 to 3 minutes.
Add the boiled baby potatoes and green peas, simmer for another 2 minutes and switch off the flame.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.