Aloo Matar Korma in White Gravy Recipe
Aloo Matar, a beloved dish in every household, can be prepared in various ways, from a dry curry to a rich, spicy gravy. This version of Aloo Matar Korma in white gravy is a creamy and indulgent variation that features the perfect balance of flavors with tender baby potatoes and green peas, cooked in a smooth, aromatic white gravy. The delicate combination of cashew nuts, fresh cream, and yogurt brings richness, while the garam masala adds warmth to the dish. Perfect for a comforting lunch, this dish pairs wonderfully with Tawa Paratha and Palak Raita.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (boiled) | 500 grams |
| Green peas (Matar) (boiled) | 1 cup |
| Bay leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cloves (Laung) | 4 |
| Garam masala powder | 1 teaspoon |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Fresh cream | 1/4 cup |
| Ghee | 1 tablespoon |
| Salt | To taste |
| For Smooth Paste: | |
| Onion (roughly chopped) | 1 |
| Cashew nuts | 2 tablespoons |
| Green Chillies | 2 |
| Ginger (1 inch piece) | 1 |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Instructions
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Prepare the Vegetables: Begin by washing and pressure cooking the baby potatoes. Cook them for 2 whistles, then peel and set aside. Simultaneously, steam or boil the green peas until tender, and keep aside.
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Grind the Smooth Paste: In a mixer grinder, blend together the onion, cashew nuts, green chillies, and ginger into a smooth paste. Set aside for later use.
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Tempering the Spices: Heat ghee in a heavy-bottomed pan over medium heat. Add the bay leaf, cardamom pods, and cloves. Allow the spices to release their aroma, which should take about 10 to 15 seconds.
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Cooking the Paste: Add the prepared onion-cashew paste to the pan. SautΓ© the mixture for about 3 minutes until the paste turns golden and fragrant.
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Make the White Gravy: In a separate bowl, whisk the yogurt and garam masala powder together with fresh cream to achieve a smooth consistency. Add this mixture to the pan with the sautΓ©ed paste. Stir well to combine.
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Simmer the Gravy: Pour in about a cup of water and season the gravy with salt. Let it simmer for 2 to 3 minutes, allowing the flavors to meld together.
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Add the Vegetables: Once the gravy has simmered, gently add the boiled baby potatoes and green peas. Stir to coat them in the creamy gravy. Let everything simmer for another 2 minutes.
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Final Touches: Turn off the flame once the vegetables are well incorporated in the gravy.
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Serving: Serve the Aloo Matar Korma in White Gravy hot, accompanied by Tawa Paratha and a side of Palak Raita for a wholesome, satisfying meal.
Nutritional Information (Approximate per serving):
- Calories: 180-220 kcal
- Carbohydrates: 25g
- Protein: 3g
- Fat: 10g
- Fiber: 4g
- Sodium: 350mg
- Sugar: 3g
This creamy and flavorful Aloo Matar Korma in White Gravy is a comforting North Indian dish that is perfect for lunch. With its delicate balance of spices and rich texture, it’s sure to please everyone at the table.
