Aloo Mutter Korma in White Gravy
by Tarla Dalal
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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!
- Heat the ghee in a pan, add the prepared paste and sauté till the mixture leaves oil.
- Add the potatoes, peas, curds, cream, garam masala and salt and simmer for 3-4 minutes.
- Serve hot.
- 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.
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