Matar Korma

Name: Matar Korma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 6 cashew nuts; 1/2 tsp pepper; 1/2 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp poppy seeds; 1/4 cup coconut; water; 3 tbsp oil; 1 bay leaf; 1 cinnamon; 4 cloves; 2 cardamom; 1 star anise; 1 stone flower; 2 onion; 1 potato; 3 green chili; 1 cup green peas; 1 tsp ginger garlic paste; 3 tomato; 1/4 tsp turmeric powder; 1 tsp salt; 1.5 tsp chili powder; 1 handfull of mint leaves; 1 handfull of coriander leaves; 1 handfull of curry leaves; 1/2 tsp garam masala; water

Hema Subramanian March 13, 2025

Servings: 4 Total Time: 40 mins Difficulty: Beginner

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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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Tasty

Matar Korma

Author: Hema Subramanian Cooking Method: Sauteing, Simmering Cuisine: Indian Courses: Side Dish, Dinner, Lunch Recipe Keys: Kids Quick Meals S side dish Vegetarian Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 220

Best Season: Suitable throughout the year

Dietary:

G gluten free O one pot meal V Vegetarian

Ingredients

6 cashew nuts
¹⁄₂ tsp pepper
¹⁄₂ tsp cumin seeds
1 tsp fennel seeds
1 tsp poppy seeds
¹⁄₄ cup coconut
water (as needed)

To Make Matar Aloo Korma

3 tbsp oil
1 bay leaf
1 cinnamon (stick)
4 cloves
2 cardamom
1 star anise
1 stone flower
2 onion
1 potato
3 green chili
1 cup green peas
1 tsp ginger garlic paste
3 tomato
¹⁄₄ tsp turmeric powder
1 tsp salt
1.5 tsp chili powder
1 handfull of mint leaves
1 handfull of coriander leaves
1 handfull of curry leaves (a few)
¹⁄₂ tsp garam masala
water (as needed)

Instructions

Prep Work

Soak the spices

Soak cashew nuts, pepper, cumin, fennel, and poppy seeds in water for 10 minutes.
Blend the masala paste

Blend the soaked ingredients with grated coconut into a smooth paste.
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.
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.
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.

Keywords: Matar Korma, Peas Kurma, Aloo Matar Curry

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Frequently Asked Questions

Expand All:

Why soak the spices before blending?

Soaking softens the spices, making them easier to blend into a smooth paste.

Can I use dried coconut instead of fresh?

Yes, but fresh coconut gives better texture and flavor.

What if I don’t have poppy seeds?

You can skip it or substitute with melon seeds.

Can I use frozen peas instead of fresh?

Yes, frozen peas work well; just add them later in the cooking process

How do I make the kurma thicker?

Let it simmer longer or reduce water slightly

What’s the role of stone flower in this recipe?

It adds a unique earthy aroma, but you can skip it if unavailable

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Matar Korma