Aloo Mutter Korma in White Gravy
by Tarla Dalal
Added to 57 cookbooks
This recipe has been viewed 23238 times
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
- Heat the ghee in a deep non-stick pan, add the cardamom, cloves and bayleaf and sauté on a medium flame for 30 seconds.
- Add the prepared paste and sauté on a medium flame for 2 minutes.
- 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.
- Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.