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!!!
Matar Korma
Ingredients
To Make Matar Aloo Korma
Instructions
Prep Work
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Soak cashew nuts, pepper, cumin, fennel, and poppy seeds in water for 10 minutes.
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Blend the soaked ingredients with grated coconut into a smooth paste.
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Finely chop onions, tomatoes, and green chilies; cube the potatoes.
Method
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Heat oil in a kadai, add bay leaf, cinnamon, cloves, cardamom, star anise, and stone flower. Sauté until aromatic.
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Add chopped onions and sauté until golden brown.
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Toss in cubed potatoes and keep flame on low, cook for 5 mins and green peas,green chilies. Stir well.
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Mix in the ginger-garlic paste and cook until the raw smell disappears.
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Add chopped tomatoes, turmeric, salt, and chili powder. Stir and cook until tomatoes soften.
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Pour in water, cover, and cook on low flame for 5 minutes.
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Stir in the ground masala paste, adjust water consistency if needed.
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Sprinkle mint, coriander, and curry leaves. Add garam masala. Stir and simmer for a few 5 minutes.
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Enjoy the kurma with chapathi, roti, or rice!
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.