This original Tarla Dalal recipe can be viewed for free

Aloo Mutter Korma in White Gravy


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Aloo Mutter Korma in White Gravy, a rich and creamy vegetable dish.

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Aloo and mutter are made for each other – they complement each other well in a range of recipes, be it a dry subzi, tikki, chaat or something else. In the aloo mutter korma, this winning combo is combined with a rich white gravy of onion, cashews, curds and cream. For a richer creation, you can add fried paneer cubes and a few strands of saffron too!

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Makes 4 servings
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Ingredients

15 small potatoes , boiled
1 1/2 cups boiled green peas
2 tbsp thick fresh curds (dahi) , whisked
1/4 cup fresh cream
1/2 tsp punjabi garam masala
2 tbsp ghee
salt to taste

To Be Blended Into A Smooth Paste
1 cup roughly chopped onions
2 tbsp broken cashewnuts (kaju)
1 tsp chopped ginger (adrak)
2 tsp finely chopped green chillies
1 cup water

Method
  1. Heat the ghee in a pan, add the prepared paste and sauté till the mixture leaves oil.
  2. Add the potatoes, peas, curds, cream, garam masala and salt and simmer for 3-4 minutes.
  3. Serve hot.

Variation : zaffrani paneer korma

  1. Just add 2 cups of fried paneer (cottage cheese) cubes and ¼ tsp of roasted saffron (kesar) to the recipe at step 2 instead of potatoes and peas.
RECIPE SOURCE : Punjabi SubzisBuy this cookbook
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