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Home Dish Aloo Matar Methi Korma with White Gravy

Aloo Matar Methi Korma with White Gravy

Name: How to cook Aloo Matar Methi Korma with White Gravy - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Aloo Matar Methi Korma with White Gravy

#WS #week2 #Methi #Peas #SesameSeeds #FreshCream #WhiteGravy Aloo Matar Methi Korma with White Gravy is a nutritious and flavourful dish.It is a popular North Indian curry of potatoes, green peas ,fenugreek leaves cooked with a creamy paste of onion, sesame seeds, cashewnuts and fresh cream.It tastes mildly sweet and has a white gravy . Fenugreek leaves and fresh green peas are available in plenty during winter, it is the best season to prepare this dish.However, frozen green peas can also be used. Serve this dish with lachha paratha, naan or any Indian flatbread. In this Winter Series Special,I have combined matar/peas and methi from week 1 and sesame seeds, fresh cream and white gravy from week 2 to prepare a rich,creamy, flavourful curry replete with many health benefits and nutritious.

Ingredient

Food ration :

3 servings

Cooking time :

30 minutes

medium potatoes chopped and boiled

1 cup

fenugreek/methi leaves chopped finely

3/4

th cup frozen or fresh green peas

green cardamoms

cloves

bayleaf

1/2 tsp

cumin seeds

2 tbsp

oil

1 tbsp

ghee

2 tbsp

fresh cream

2 tbsp

curd

1 tsp

Korma Masala

1/2 tsp

garam masala powder

1 tsp

black pepper powder

1 tsp

sugar

1 tsp

Kasoori Methi / Dry Fenugreek Leaves

medium onion roughly chopped

1 tsp

ginger paste

1 tsp

garlic paste

green chillies

2 tsp

white sesame seeds

7-8

cashewnuts

1 cup

water

Cooking instructions

* Step 1

Peel and chop potatoes. Parboil them and strain water.Heat 2 tbsp oil in a wok and fry the potatoes till golden brown. Set aside.In 2 tsp oil stir fry the onion till translucent. Add cashewnuts and sesame seeds and lightly fry.Set aside to cool.Meanwhile pick and chop the methi leaves removing the hard stems.Clean and wash the leaves 3-4 times to remove all dirt.Strain and squeeze out water.

* Step 2

Transfer the cooled mixture to a small chutney jar of mixer grinder. Add ginger garlic paste, green chillies and curd and grind to a smooth paste.

* Step 3

Add ghee to the remaining oil in the same pan. Sprinkle cumin seeds, half crushed whole garam masala and bayleaf. When they sizzle, add the prepared onion, cashewnuts and sesame seeds paste.Add korma masala, salt and sugar to taste and stir continuously and shallow fry over medium heat till there is no raw smell and oil starts to separate.Add fried potatoes and toss for 2 minutes. Then add the frozen green peas and toss.If using fresh ones, parboil and then mix.

* Step 4

Stir fry for 2-3 minutes. Then add the chopped methi / fenugreek leaves.Stir fry again for 2-3 minutes.Add the potato stock and 1 cup water.Stir to mix well and cook till gravy thickens.Sprinkle kasoori methi,black pepper powder and garam masala powder.Adjust salt and sugar or to taste.Add fresh cream or malai. Mix well and cook for a minute.Drizzle 1 tsp ghee and some more fresh cream.

* Step 5

Garnish with few slit green chillies, cashewnuts and chopped coriander. Serve hot with lachha paratha, butter naan, tandoori roti and lassi in lunch or dinner.