Matar Korma

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!!!

https://www.youtube.com/watch?v=-aeA3voDkjM

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Sauteing, Simmering

Cuisine: Indian, North Indian

Courses: Dinner, Lunch, Side Dish

Difficulty: Beginner

Servings: 4

Estimated Cost: 1

Calories: 220

Best Season: Suitable throughout the year

Dietary: Gluten Free, High-Fiber, Nut-Free, Vegetarian

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

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

1
Soak the spices
Soak cashew nuts, pepper, cumin, fennel, and poppy seeds in water for 10 minutes.
2
Blend the masala pasteBlend the soaked ingredients with grated coconut into a smooth paste.
3
Chop vegetablesFinely chop onions, tomatoes, and green chilies; cube the potatoes.

Method

4
Heat oil and spices
Heat oil in a kadai, add bay leaf, cinnamon, cloves, cardamom, star anise, and stone flower. Sauté until aromatic.
5
Cook onionsAdd chopped onions and sauté until golden brown.
6
Add vegetablesToss in cubed potatoes and keep flame on low, cook for 5 mins and green peas,green chilies. Stir well.
7
Add ginger-garlic pasteMix in the ginger-garlic paste and cook until the raw smell disappears.
8
Add tomatoes and spicesAdd chopped tomatoes, turmeric, salt, and chili powder. Stir and cook until tomatoes soften.
9
Simmer with waterPour in water, cover, and cook on low flame for 5 minutes.
10
Add ground masalaStir in the ground masala paste, adjust water consistency if needed.
11
Add fresh herbsSprinkle mint, coriander, and curry leaves. Add garam masala. Stir and simmer for a few 5 minutes.
12
Serve hotEnjoy the kurma with chapathi, roti, or rice!