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Aloo Matar Korma

Aloo-Matar-Korma

Aloo Matar Korma is a delicious North Indian recipe that is made with the inseparable combination of potato and green peas. Easy-to-prepare at home, this vegetarian recipe is made using boiled potatoes and peas, onion, tomatoes, ginger and garlic paste, green chilli paste, dry mango powder, salt, refined oil, water and a melange of spices.

Ingredients:
2 potato
1/2 teaspoon garlic paste
2 green chilli
1/2 teaspoon cumin seeds
1/2 cup water
1/2 onion
4 tablespoon fresh cream
2 tomato
1 cup boiled peas
1/2 teaspoon ginger paste
1/4 teaspoon garam masala powder
1/4 teaspoon red chilli powder
salt as required
1/4 teaspoon dry mango powder
1 tablespoon refined oil
1/4 teaspoon powdered turmeric

For Garnishing:
2 leaves coriander leaves

Procedure:
Step 1
To make this main dish recipe, put the potatoes in a bowl and wash them under running water. Drain the water and keep the bowl aside. Now, place a pressure cooker over medium flame and add the washed potatoes along with enough water in it. Pressure cook for 3-4 whistles. Meanwhile, take a chopping board and chop the onion, tomatoes and green chillies finely. Once, the potatoes are boiled, peel them and cut them into cubes.

Step 2
Now, put a deep-bottomed vessel over medium flame and add refined oil in it. When the oil is hot enough, add the cumin seeds in it. Once the cumin seeds start to crackle, add the chopped onion in it and saute them until they turn golden-brown. Then, add the chopped green chillies and ginger-garlic paste in it. Saute the mixture for a few seconds. Add the chopped tomatoes along with salt and mix well. Cook for 3-4 minutes, till the tomatoes are soft and tender.

Step 3
Add the boiled and chopped potatoes and boiled peas along with sugar, turmeric powder, red chilli powder, garam masala and dry mango powder. Mix well and cook for 3-4 more minutes. Now, add 1/2 cup water and wait for a few boils to come. Once the gravy starts to thicken, add fresh cream in it. Mix it well. Cook on low to medium flame. Remove from heat and transfer in a serving bowl. Garnish with coriander leaves and serve hot with roti, paratha or rice to enjoy!