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Aloo Mutter Korma, Punjabi Aloo Matar Korma

 

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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.

Aloo Mutter Korma, Punjabi Aloo Matar Korma recipe - How to make Aloo Mutter Korma, Punjabi Aloo Matar Korma

Tags

North Indian Vegetarian FoodPunjabi SabzisSemi-Dry SabzisTraditional Indian SabzisEasy Vegetarian CurryMother's DayIndian Party

Preparation Time:    Cooking Time:    Total Time:    Makes 4 serving

Ingredients
Method
For aloo mutter korma
    For aloo mutter korma
  1. To make {span class="bold1"}aloo mutter korma{/span}, heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on medium flame for 1 minute.
  3. Add the ginger-green chilli paste, garlic paste and sauté on a medium flame for a few seconds.
  4. Add the tomatoes, mix well and cook on medium flame for 8 minutes ,while stirring occasionally.
  5. 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.
  6. Add the green peas, potatoes and ¼ cup of water, mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
  7. Serve the {span class="bold1"}aloo mutter korma{/span} hot garnished with coriander.

Aloo Mutter Korma, Punjabi Aloo Matar Korma recipe with step by step photos

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what is aloo matar korma made of ?
  1. what is aloo matar korma made of ? See below image of list of ingredients for  aloo matar korma.

making aloo matar korma
  1. To make aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | heat 1 tbsp ghee in a deep non-stick pan. 
  2. Add 1/2 tsp cumin seeds (jeera).
  3. Sauté on a medium flame for a few seconds.
  4. 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.
  5. Sauté on medium flame for 1 minute.
  6. 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.
  7. 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.
  8. Sauté on a medium flame for a few seconds.
  9. 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.
  10. Mix well. Cook on medium flame for 8 minutes ,while stirring occasionally.
  11. Add 1/4th tsp turmeric powder (haldi).
  12. 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.
  13. 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.
  14. 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.
  15. Add salt to taste. We added 1/2 tsp salt.
  16. Add ¼ cup of water.
  17. Mix well.
  18. Cook medium flame for 2 minutes, while stirring occasionally.
  19. 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.
  20. 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.
  21. 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.
  22. Mix gently.
  23. Cook on medium flame for 2 minutes, while stirring occasionally.
  24. Serve aloo matar korma | Punjabi aloo matar korma | potatoes and peas curry |  hot garnished with coriander.

pro tips for aloo matar 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 1/2 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. You can  add 1/4th cup whisked curd. Add curd before adding turmeric powder in step 11.
Nutrient values per serving
Energy99 cal
Protein2.8 g
Carbohydrates13.1 g
Fiber3.4 g
Fat3.9 g
Cholesterol0 mg
Vitamin A198 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.5 mg
Vitamin C18.6 mg
Folic Acid19 mcg
Calcium34 mg
Iron0.9 mg
Magnesium22.8 mg
Phosphorus61.7 mg
Sodium10.3 mg
Potassium155.4 mg
Zinc0.2 mg
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Reviews

Aloo Mutter Korma, Punjabi Aloo Matar Korma
 on 25 May 21 01:42 PM
5

Tarla Dalal
25 May 21 02:55 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Aloo Mutter Korma, Punjabi Aloo Matar Korma
 on 27 Feb 19 07:08 AM
5

Came out very nice thanks
Tarla Dalal
05 Mar 19 04:15 PM
   Hi Sheela, Thank you so much for your kind words. Do try more and more recipes and let us know how you enjoyed it. Happy cooking !!
Aloo Mutter Korma, Punjabi Aloo Matar Korma
 on 29 Dec 18 04:05 PM
5

Aloo Mutter Korma, Punjabi Aloo Matar Korma
 on 21 Mar 17 03:08 PM
5

can kasoori methi be added?
Tarla Dalal
21 Mar 17 05:09 PM
   Hi Kabita, Yes you can but it is not needed.
Aloo Mutter Korma
 on 27 Jun 16 10:38 PM
5

i have been cooking like this recipe for the last 10years.whenever i mentioned it anyone they were very doubtful as to the taste of the food-so thankyou for putting this way of cooking on your website.it is much healthier and really helps.
Tarla Dalal
28 Jun 16 08:41 AM
   Hi Anita, We are very happy to know that. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Aloo Mutter Korma
 on 31 Mar 14 05:38 PM
5

what could be better than a zoero oil recipe for an all time favorite aloo mutter korma recipe... cooking it was quick and easy... and eating it was delicious and most importantly GUILT FREE...
Aloo Mutter Korma
 on 16 Jul 12 09:49 AM
5

Potatoes and green peas cooked in a spicy gravy having a base of vegetable stock. Zero oil used in this health recipe.
Aloo Mutter Korma
 on 31 Aug 11 11:01 AM
3

Aloo Mutter Korma
 on 29 Oct 10 04:46 PM
5

very good homely recipe...potaoes cooked without oil absolute wonder! those on diet do try it!