Aloo Mutter Korma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cinnamon, and cardamom pods.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add diced potatoes and peas. Mix well and cook for 5 minutes.
• STEP 5.Add water, cover the pan, and simmer until the potatoes are cooked through.
• STEP 6.In a separate pan, heat ghee and add cashews. Fry until golden brown.
• STEP 7.Blend the cashews with yogurt to make a smooth paste.
• STEP 8.Add the cashew-yogurt paste to the potato-pea mixture and mix well.
• STEP 9.Add salt, garam masala, and fresh cream. Cook for another 2 minutes.
• STEP 10.Garnish with chopped coriander leaves and serve hot with rice or bread.

Cooking Tips

• You can adjust the spice level according to your taste by adding more or less chili powder.
• For a richer and creamier texture, you can add a tablespoon of almond paste to the korma.
• If you prefer a thinner consistency, you can add more water or vegetable broth.

Storage and Serving

• Aloo Mutter Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan or microwave before serving.
• Serve the Aloo Mutter Korma hot with steamed rice, naan, or roti.