aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry |
by Tarla Dalal
Added to 266 cookbooks
This recipe has been viewed 200547 times
aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images.
aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months.
The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody.
Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma.
aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals.
Main ingredients for aloo matar korma.
boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully.
boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish.
Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect.
Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos.
For aloo mutter korma- To make aloo mutter korma, heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
- Add the onions and sauté on medium flame for 1 minute.
- Add the ginger-green chilli paste, garlic paste and sauté on a medium flame for a few seconds.
- Add the tomatoes, mix well and cook on medium flame for 8 minutes ,while stirring occasionally.
- Add the turmeric powder, chilli powder, garam masala, sugar, salt and ¼ cup of water, mix well and cook medium flame for 2 minutes, while stirring occasionally.
- Add the green peas, potatoes and ¼ cup of water, mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
- Serve the aloo mutter korma hot garnished with coriander.
Aloo Mutter Korma, Punjabi Aloo Matar Korma recipe with step by step photos
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like aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | then see our other Punjabi sabzis and some recipes we love.
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what is aloo matar korma made of ? See below image of list of ingredients for aloo matar korma.
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To make aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | heat 1 tbsp ghee in a deep non-stick pan.
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Add 1/2 tsp cumin seeds (jeera).
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Sauté on a medium flame for a few seconds.
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Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas.
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Sauté on medium flame for 1 minute.
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Add 1/2 tsp ginger-green chilli paste. Ginger: Adds a warm, slightly sweet, and peppery flavor that complements the earthiness of potatoes and the sweetness of peas. Green Chilli: Introduces a touch of heat that balances the sweetness and cuts through the richness of the gravy.
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Add 1/2 tsp garlic (lehsun) paste. Garlic paste imparts a distinct savory and pungent aroma and taste to the Aloo Mutter Korma.Many people simply enjoy the taste of garlic in their food. It has savory and slightly pungent notes.
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Sauté on a medium flame for a few seconds.
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Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish.
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Mix well. Cook on medium flame for 8 minutes ,while stirring occasionally.
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Add 1/4th tsp turmeric powder (haldi).
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Add 1 tsp chilli powder. It adds a layer of spice and heat to the dish, balancing the sweetness of the tomatoes and creamy texture of the potatoes and peas.
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Add 1/2 tsp garam masala. Garam masala is a blend of warming spices like cloves, black peppercorns, cinnamon, and cardamom. These spices add a subtle heat and depth of flavor to the korma, complementing the sweetness of tomatoes and richness of other ingredients.
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Add 1/2 tsp sugar. Aloo matar korma recipe include chilies for a bit of heat. Sugar helps counteract excessive spiciness, preventing the dish from becoming overwhelming.
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Add salt to taste. We added 1/2 tsp salt.
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Add ¼ cup of water.
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Mix well.
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Cook medium flame for 2 minutes, while stirring occasionally.
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Add 3/4 cup boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully.
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Add 1 cup boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish.
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Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect.
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Mix gently.
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Cook on medium flame for 2 minutes, while stirring occasionally.
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Serve aloo matar korma | Punjabi aloo matar korma | potatoes and peas curry | hot garnished with coriander.
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Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas.
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Add 1/2 tsp garlic (lehsun) paste. Garlic paste imparts a distinct savory and pungent aroma and taste to the Aloo Mutter Korma.Many people simply enjoy the taste of garlic in their food. It has savory and slightly pungent notes.
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Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish.
-
Add 1/2 tsp sugar. Aloo matar korma recipe include chilies for a bit of heat. Sugar helps counteract excessive spiciness, preventing the dish from becoming overwhelming.
-
Add 3/4 cup boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully.
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Add 1 cup boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish.
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Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect.
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You can add 1/4th cup whisked curd. Add curd before adding turmeric powder in step 11.
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 99 cal |
Protein | 2.8 g |
Carbohydrates | 13.1 g |
Fiber | 3.4 g |
Fat | 3.9 g |
Cholesterol | 0 mg |
Sodium | 10.3 mg |
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