Ingredients and Method to make Aloo matar korma
23 small potatoes (aloo/urlakizhangu), cooked, peeled and cubed
2 cups green peas (matar) cooked until soft
1 large onion (pyaaz/vengayam) cut fine
1 large tomato (tamatar/thakkali) cut fine
1 tsp chopped ginger (adrak/inji)
1 tsp chopped garlic (lehsun/poondu)
4 Thai or Indian variety green chilies cut fine (hara mirch/pachai milagai)
1 Tbsp clarified butter/ghee/nei
3 Tbsp cashew pieces (kaju)
salt to taste
3/4 tsp garam masala (To know how to make garam masala check out this post)
3 Tbsp whisked plain yogurt (curds/dahi/thayir)
1/4 cup cream (or half and half)
Heat clarified butter in a heavy bottomed pan. Add onions and saute until onions turn translucent. Add ginger, garlic and green chilies and stir a few times. Add tomatoes and cook until the tomatoes turn soft and mushy.
Remove from heat, cool and puree this mixture along with cashew pieces to a smooth paste.
Place the puree back in the pan, add cubed potatoes, peas, salt to taste and garam masala. Add water as required to achieve desired consistency and simmer for a few mins for the flavors to mingle.
Add yogurt, mix well. Simmer for just another minute or so, add cream or half and half, mix well, remove from heat.
Serve hot with phulkas/ rotis/ kulchas/ naans or with jeera rice/ plain rice.
23 small potatoes (aloo/urlakizhangu), cooked, peeled and cubed
2 cups green peas (matar) cooked until soft
1 large onion (pyaaz/vengayam) cut fine
1 large tomato (tamatar/thakkali) cut fine
1 tsp chopped ginger (adrak/inji)
1 tsp chopped garlic (lehsun/poondu)
4 Thai or Indian variety green chilies cut fine (hara mirch/pachai milagai)
1 Tbsp clarified butter/ghee/nei
3 Tbsp cashew pieces (kaju)
salt to taste
3/4 tsp garam masala (To know how to make garam masala check out this post)
3 Tbsp whisked plain yogurt (curds/dahi/thayir)
1/4 cup cream (or half and half)
Heat clarified butter in a heavy bottomed pan. Add onions and saute until onions turn translucent. Add ginger, garlic and green chilies and stir a few times. Add tomatoes and cook until the tomatoes turn soft and mushy.
Remove from heat, cool and puree this mixture along with cashew pieces to a smooth paste.
Place the puree back in the pan, add cubed potatoes, peas, salt to taste and garam masala. Add water as required to achieve desired consistency and simmer for a few mins for the flavors to mingle.
Add yogurt, mix well. Simmer for just another minute or so, add cream or half and half, mix well, remove from heat.
Serve hot with phulkas/ rotis/ kulchas/ naans or with jeera rice/ plain rice.
