Aloo Matar Korma

Name: Aloo Matar Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g potato (peeled and cubed); 150 g green peas (fresh or thawed if frozen); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp cashews (soaked in warm water for 15 minutes); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp oil; 1 pcs bay leaf; 1 inch cinnamon (small piece); 2 pcs green cardamom; 2 pcs cloves; 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(127)

TASTE SCORE

9/10

This comforting potato and green pea korma has a smooth, lightly spiced gravy with a gentle richness from yogurt, nuts, and whole spices. It is cozy, satisfying, and made for scooping up with roti or spooning over rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

261 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prep the vegetables and soak the cashews.
1.Peel and cube the potato into bite-size pieces.
2.Slice the onion and chop the tomato.
3.Soak the cashews in warm water for 15 minutes.
4.Keep the yogurt whisked and ready so it blends in smoothly.
TIPCut the potato pieces evenly so they cook at the same rate.
boil · ~12 min
Boil the potato and peas.
Boil the potato in water until just tender, then add the green peas for the last 2 minutes. Drain well and set aside.
TIPDo not overcook the potato or it may break up in the gravy.
saute · ~8 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
3.When the spices smell fragrant, add the onion and cook until light golden.
4.Add ginger, garlic, and green chili, then cook for 1 minute.
TIPUse medium heat so the whole spices release flavor without burning.
saute · ~6 min
Cook the tomatoes and spices.
Add the tomato, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the mixture looks thick and glossy.
mix · ~4 min
Blend the korma paste.
Cool the onion-tomato mixture slightly, then blend it with the soaked cashews and yogurt to a smooth paste.
TIPLet the mixture cool a little before blending so the yogurt does not split.
simmer · ~6 min
Simmer the korma gravy.
Return the smooth paste to the pan and cook on low heat for 3 to 4 minutes, stirring often. Add water and bring it to a gentle simmer.
simmer · ~7 min
Add the potato and peas.
Add the boiled potato and green peas to the gravy. Sprinkle in the garam masala and simmer until the gravy coats the vegetables well.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the potatoes only until just tender; they should hold sharp edges so they do not crumble when simmered in the korma.
2
Cool the onion-tomato masala slightly before blending with yogurt to help prevent the gravy from splitting.
3
Blend the soaked cashews very smooth, or strain the paste if needed, for the classic silky korma texture.
4
After returning the blended paste to the pan, cook it on low and stir often until the raw yogurt smell disappears.
5
Add peas only for the last part of cooking so they stay bright and sweet instead of turning dull and mushy.
6
If the gravy thickens too much as it stands, loosen it with a splash of hot water rather than boiling hard.
7
This korma tastes even better after 30 minutes of resting, when the whole spice aroma settles into the gravy.