Aloo Mutter Korma in White Gravy

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A Punjabi delicacy, which is worthy of its fame across the world, the Aloo Mutter Korma in White Gravy features an ever-popular combination of vegetables in a luxuriant white gravy. The base of the gravy is a rich onion-cashew paste, which is perked up with whole spices, and complemented by rich ingredients like fresh cream and curds. The abundance of dairy products gives the white gravy a really creamy mouth-feel, while the whole spices and garam masala give it a peppy flavour befitting the potato-peas duo! Enjoy this korma hot with your favourite Pulaos , Rotis or Puris

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Preparation Time:    Cooking Time:     Makes 4 servings
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1 1/4 cups boiled and peeled baby potatoes
1 cup boiled green peas
1 tbsp ghee
2 cardamoms
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1/4 cup fresh cream
2 tbsp whisked fresh curds (dahi)
1 tsp garam masala
salt to taste

To Be Blended Into A Smooth Paste ( Without Using Any Water)
1 cup roughly chopped onions
2 tbsp broken cashewnuts (kaju)
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped green chillies

  1. Heat the ghee in a deep non-stick pan, add the cardamom, cloves and bayleaf and sauté on a medium flame for 30 seconds.
  2. Add the prepared paste and sauté on a medium flame for 2 minutes.
  3. Add the fresh cream, curds, garam masala, 1 cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Serve hot.

RECIPE SOURCE : Punjabi SubzisBuy this cookbook
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 on 01 Aug 15 04:21 PM

Aloo and green peas is a common combination. They mostly go well with each other. I have most of time tried it in the red gravy, but this is the first time i tried it in white gravy and it is actually super delicious. The onions and the spices in the paste adds a wonderful flavour to the subzi. Must try this one..
 on 12 Jun 15 04:25 PM