Aloo Matar Korma
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Vegetables and Korma Paste
- b.In a pot, bring 4 cups of water and 1 tsp of salt to a boil. Add the potato cubes and cook for 8-10 minutes until they are about 80% cooked (fork-tender but still firm). Drain and set aside.
- c.Drain the soaked cashews. In a high-speed blender, combine the drained cashews, chopped onion, ginger, garlic, and green chili.
- d.Add 3 tablespoons of water and blend until you have a completely smooth, creamy paste. Scrape down the sides as needed to ensure there are no lumps.
- 2
Step 2
- a.Sauté Aromatics and Paste
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until they become fragrant.
- c.Add the prepared onion-cashew paste to the pan. Cook, stirring frequently, for 8-10 minutes. The paste will thicken, darken slightly to a pale cream color, and start to release ghee from the sides. Do not let it brown.
- 3
Step 3
- a.Build the Korma Gravy
- b.Add the coriander powder, Kashmiri red chili powder, and turmeric powder. Stir and cook for 1 minute until the raw smell of the spices is gone.
- c.Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously and vigorously. This prevents the curd from splitting. Cook for 2-3 minutes until you see ghee separating from the mixture again.
- d.Pour in 1.5 cups of warm water, add salt and sugar. Stir well to combine everything and bring the gravy to a gentle simmer over medium heat.
- 4
Step 4
- a.Simmer and Finish the Korma
- b.Gently add the par-boiled potatoes and green peas to the simmering gravy. Stir to coat them evenly.
- c.Cover the pan and reduce the heat to low. Let the korma simmer for 8-10 minutes, allowing the potatoes to cook through and absorb the flavors of the gravy.
- d.Uncover and stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for just one more minute. Do not boil after adding cream.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
- 5
Step 5
- a.Serve
- b.Serve the Aloo Matar Korma hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the curd from splitting, ensure it is at room temperature and whisked well. Always add it on the lowest heat while stirring constantly.
- 2Using warm water to make the gravy helps maintain the temperature and prevents the curd from curdling.
- 3For a more royal Mughlai flavor, you can add a few drops of kewra water (pandan extract) along with the fresh cream at the end.
- 4Lightly pan-frying the boiled potato cubes in a little ghee until golden brown before adding them to the gravy enhances their texture and flavor.
- 5If the gravy becomes too thick upon standing, you can adjust the consistency by adding a splash of warm water before reheating.
Adapt it for your goals.
Vegan Korma
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 PaneerAdd Paneer
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.
Richer Nut PasteRicher Nut Paste
For an even creamier base, use a mix of 2 tablespoons cashews and 2 tablespoons blanched almonds for the paste.
With Other VegetablesWith Other Vegetables
You can also add other vegetables like carrots, french beans, or cauliflower florets. Par-boil them along with the potatoes.
Why this is on our healthy list.
Source of Healthy Fats
Cashews and ghee provide monounsaturated fats, which are beneficial for heart health and help in the absorption of fat-soluble vitamins.
Gut-Friendly Probiotics
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health and digestion.
Energy Boosting
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Rich in Minerals
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.
Frequently asked questions
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.