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Matar Korma

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
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 4
Calories: 220
Best Season: Suitable throughout the year
Dietary: gluten free, one pot meal, 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
  1. 1
    Soak the spicesA bowl of soaked cashew nuts and spices

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

  2. 2
    Blend the masala pasteBlender with ground masala pasteBlend the soaked ingredients with grated coconut into a smooth paste.
  3. 3
    Chop vegetablesChopped vegetables on a cutting board.Finely chop onions, tomatoes, and green chilies; cube the potatoes.
    4. Method
  4. 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. 5
    Cook onionsAdd chopped onions and sauté until golden brown.
  6. 6
    Add vegetablesPotatoes and peas cooking in the panToss in cubed potatoes and keep flame on low, cook for 5 mins and green peas,green chilies. Stir well.
  7. 7
    Add ginger-garlic pasteMix in the ginger-garlic paste and cook until the raw smell disappears.
  8. 8
    Add tomatoes and spicesTomatoes and spices cooking in the kadaiAdd chopped tomatoes, turmeric, salt, and chili powder. Stir and cook until tomatoes soften.
  9. 9
    Simmer with waterPour in water, cover, and cook on low flame for 5 minutes.
  10. 10
    Add ground masalaMasala paste being mixed into the curryStir in the ground masala paste, adjust water consistency if needed.
  11. 11
    Add fresh herbsSprinkle mint, coriander, and curry leaves. Add garam masala. Stir and simmer for a few 5 minutes.
  12. 12
    Serve hotA bowl of hot aloo matar kurmaEnjoy 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.

Keywords: Matar Korma, Peas Kurma, Aloo Matar Curry

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Read it online: https://homecookingshow.in/recipe/matar-korma/
Hema Subramanian
Food and Lifestyle Blogger

A passionate home chef, food enthusiast, and the creative force behind Home Cooking Show!

Most days, you’ll find me in the kitchen, experimenting with new flavors, recreating traditional favorites, and sharing my love for cooking with the world. From comforting home-cooked meals to festive delicacies, I believe food brings people together and creates cherished memories.