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A creamy and luxurious curry with tender potatoes and sweet green peas simmered in a rich, fragrant gravy of cashews, yogurt, and mild spices. This Mughlai classic is perfect for a special meal and pairs beautifully with naan or pulao.
For 4 servings
Prepare Vegetables and Korma Paste
Sauté Aromatics and Paste
Build the Korma Gravy
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A creamy and luxurious curry with tender potatoes and sweet green peas simmered in a rich, fragrant gravy of cashews, yogurt, and mild spices. This Mughlai classic is perfect for a special meal and pairs beautifully with naan or pulao.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 354.36 calories per serving with 8.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Korma
Serve
Replace ghee with a neutral oil, use full-fat coconut milk or a vegan yogurt alternative instead of curd, and substitute fresh cream with coconut cream or cashew cream.
Add 200g of cubed paneer along with the potatoes and peas for a richer, higher-protein version. You can lightly pan-fry the paneer before adding.
For an even creamier base, use a mix of 2 tablespoons cashews and 2 tablespoons blanched almonds for the paste.
You can also add other vegetables like carrots, french beans, or cauliflower florets. Par-boil them along with the potatoes.
Cashews and ghee provide monounsaturated fats, which are beneficial for heart health and help in the absorption of fat-soluble vitamins.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health and digestion.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
This dish is a good source of essential minerals like potassium from potatoes, and magnesium and copper from cashews, which are vital for nerve function and bone health.
One serving of Aloo Matar Korma (approximately 1 cup or 250g) contains around 350-400 calories. The calorie count can vary based on the amount of ghee, cream, and cashews used.
Aloo Matar Korma is a rich and indulgent dish. While it is high in calories and fats from ghee, cream, and cashews, it also offers benefits. Cashews provide healthy fats, peas offer protein and fiber, and curd is a good source of probiotics. It's best enjoyed in moderation as part of a balanced diet.
Gravy with curd can split if the temperature is too high or if it's not stirred continuously. To prevent this, always lower the heat completely before adding the whisked, room-temperature curd, and stir constantly until it's fully incorporated and heated through.
Yes, absolutely. Substitute ghee with coconut oil or another vegetable oil. Replace the dairy curd with a plant-based yogurt (like cashew or coconut yogurt) and use coconut cream or cashew cream instead of dairy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken when cold. Reheat gently on the stovetop, adding a splash of water or milk to adjust the consistency if needed. Avoid microwaving as it can cause the cream to separate.
Yes, you can prepare the onion-cashew paste a day in advance and store it in an airtight container in the refrigerator. This can save you significant prep time on the day of cooking.