Aloo Mutter Korma in White Gravy
by Tarla Dalal
Added to 87 cookbooks
This recipe has been viewed 36166 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 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.
Nutrient values per serving
|Vitamin A||163.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||16.7 mg|
|Folic Acid||15.8 mcg|
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