Aloo Matar Korma is a comforting, flavorful curry made with potatoes, green peas, and a rich masala paste.
This South Indian-style kurma pairs wonderfully with chapathi, roti, or even plain rice. The blend of spices, fresh herbs, and a creamy ground masala creates a dish that’s both aromatic and satisfying.
Whether you’re looking for a quick weekday dinner or a special side dish, this recipe is simple to prepare and bursting with taste!!!
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- Brinjal Drumstick Curry (Kathirikai Murungakkai Kuzhambu) – traditional South Indian-style spicy curry.
- Palak Paneer – spinach and paneer cooked in a mildly spiced creamy gravy.
- Andhra Green Chilli Chicken – fiery Andhra-style chicken curry with green chillies.
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Matar Korma
Description
This Aloo Matar Kurma is a flavorful South Indian-style curry made with potatoes, green peas, and a creamy coconut-based masala. It's mildly spiced, aromatic, and perfect as a comforting side dish for chapathi, roti, or rice. The blend of whole spices and fresh herbs gives it a rich, home-style taste that's easy to prepare and always satisfying. Whether you're cooking for family dinner or a weekend treat, this kurma delivers on taste without too much effort.
Ingredients
To Make Matar Aloo Korma
Instructions
Prep Work
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Soak the spices
Soak cashew nuts, pepper, cumin, fennel, and poppy seeds in water for 10 minutes.
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Blend the masala paste
Blend the soaked ingredients with grated coconut into a smooth paste.
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Chop vegetables
Finely chop onions, tomatoes, and green chilies; cube the potatoes.
Method
-
Heat oil and spices
Heat oil in a kadai, add bay leaf, cinnamon, cloves, cardamom, star anise, and stone flower. Sauté until aromatic.
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Cook onions
Add chopped onions and sauté until golden brown. -
Add vegetables
Toss in cubed potatoes and keep flame on low, cook for 5 mins and green peas,green chilies. Stir well.
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Add ginger-garlic paste
Mix in the ginger-garlic paste and cook until the raw smell disappears. -
Add tomatoes and spices
Add chopped tomatoes, turmeric, salt, and chili powder. Stir and cook until tomatoes soften.
-
Simmer with water
Pour in water, cover, and cook on low flame for 5 minutes. -
Add ground masala
Stir in the ground masala paste, adjust water consistency if needed.
-
Add fresh herbs
Sprinkle mint, coriander, and curry leaves. Add garam masala. Stir and simmer for a few 5 minutes. -
Serve hot
Enjoy the kurma with chapathi, roti, or rice!
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Sodium 400mg17%
- Potassium 450mg13%
- Total Carbohydrate 30g10%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 6g12%
- Vitamin A 800 IU
- Vitamin C 18 mg
- Calcium 60 mg
- Iron 2.5 mg
- Magnesium 40 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
