Aloo Matar Korma Recipe In White Gravy

Aloo and Matar happens to be everyones favourite, make it dry or into a spicy gravy, it is loved by all age groups. However, we will cook Aloo Matar Korma Recipe In White Gravy, which is an inseparable combination of Aloo and Matar in a rich white gravy.  Baby Potatoes, Green peas (Matar), Bay leaf (tej patta), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Garam masala powder, Curd (Dahi / Yogurt), Fresh cream, Ghee, Salt, Onion, Cashew nuts, Green Chillies, Ginger   500 grams Baby Potatoes , boiled 1 cup Green peas (Matar) , boiled 1 Bay leaf (tej patta) 2 Cardamom (Elaichi) Pods/Seeds 4 Cloves (Laung) 1 teaspoon Garam masala powder 2 tablespoons Curd (Dahi / Yogurt) 1/4 cup Fresh cream 1 tablespoon Ghee Salt , to taste To grind into a smooth paste 1 Onion , roughly chopped 2 tablespoons Cashew nuts 2 Green Chillies 1 inch Ginger     15   15     To begin making the Aloo Matar Korma Recipe In White Gravy, wash and pressure cook the baby potatoes to 2 whistles. Peel and keep aside.Similarly, steam or boil the green peas and keep them aside.Make a smooth paste of the ingredients mentioned under ‘grind into a smooth paste’ which includes onion, cashew nuts, green chillies and ginger using a mixer grinder. Keep it aside.Now, heat ghee in a heavy bottomed pan, add the bayleaf, cardamoms, cloves and let it release its aroma into the ghee. This will take about 10 to 15 seconds.Add the ground onion ginger cashew mixture into the pan and saute for 3 minutes.Gently whisk the curd and garam masala into the cream to a smooth texture and add it to the pan.Add a cup of water, season with salt and let it simmer for 2 to 3 minutes.Add the boiled baby potatoes and green peas, simmer for another 2 minutes and switch off the flame.Serve this delicious Aloo Matar Korma Recipe In White Gravy along with Tawa Paratha and Palak Raita for a weekday meal.