Aloo Matar Korma in White Gravy
This delightful North Indian vegetarian dish is a perfect blend of baby potatoes and green peas in a creamy white gravy, making it a comforting and hearty choice for any lunch. The subtle spices combined with the richness of curd and cream elevate the dish, making it a must-try for those who enjoy flavorful yet mild curries.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (boiled) | 500 grams |
| Green Peas (boiled) | 1 cup |
| Bay Leaf (tej patta) | 1 leaf |
| Cardamom Pods (Elaichi) | 2 pods |
| Cloves (Laung) | 4 whole cloves |
| Garam Masala Powder | 1 teaspoon |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Fresh Cream | 1/4 cup |
| Ghee | 1 tablespoon |
| Salt | To taste |
| Onion (roughly chopped) | 1 medium |
| Cashew Nuts | 2 tablespoons |
| Green Chilies | 2 whole |
| Ginger (1-inch piece) | 1 piece |
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions
-
Cook Potatoes and Peas
Begin by washing and pressure cooking the baby potatoes for about 2 whistles. Once cooked, peel the potatoes and set them aside. In the meantime, steam or boil the green peas until tender, then set them aside as well. -
-
Prepare the Paste
Next, make a smooth paste using a mixer grinder. Combine the chopped onion, cashew nuts, green chilies, and ginger. Grind these ingredients until a smooth consistency is achieved. Set the paste aside for later use. -
Temper the Spices
Heat the ghee in a heavy-bottomed pan over medium heat. Once the ghee is hot, add the bay leaf, cardamom pods, and cloves. Let the spices release their aroma into the ghee, which should take about 10 to 15 seconds. -
Sauté the Paste
Add the prepared onion-cashew paste into the pan. Sauté the mixture for about 3 minutes, allowing the flavors to develop and the paste to cook slightly. -
Add the Gravy Base
In a separate bowl, whisk together the curd and garam masala powder with the fresh cream until smooth. Add this creamy mixture to the pan and stir gently to incorporate. -
Simmer the Gravy
Add about a cup of water to the pan, season with salt to taste, and bring the gravy to a simmer. Let it cook for 2 to 3 minutes until it thickens slightly. -
Combine Potatoes and Peas
Add the boiled baby potatoes and green peas to the gravy, stirring gently to coat the vegetables in the creamy sauce. Let the mixture simmer for an additional 2 minutes. -
Serve
Once the vegetables are well combined and heated through, remove the pan from the heat. Serve your delicious Aloo Matar Korma in White Gravy with Tawa Paratha and a side of Palak Raita for a complete and satisfying meal.
This Aloo Matar Korma Recipe in White Gravy offers the ultimate comfort food experience, balancing mild, aromatic spices with the creaminess of curd and fresh cream. Perfect for a quick weeknight dinner, this dish pairs beautifully with Indian flatbreads or rice for a wholesome meal. Enjoy the delicate flavors that make this a timeless favorite in North Indian cuisine!
