(Image source from: homecooksrecipe.com)

Aloo and Matar Korma in White Gravy is a mouth- watering, tasty dish which is prefect for a weekend lunch or dinner. The dish is quite mild due to the addition of very few spices, rich in taste and texture. This is perfect for a weekend lunch or dinner. Try this fantastic dish at your home and surprise your family members.

Preparation Time: 15 min
Cooking Time: 10 min

Ingredients

- 1 1/4 cups boiled and peeled baby potatoes
- 1 cup boiled green peas
- 1 tbsp ghee
- 2 cardamoms
- 2 cloves (laung / lavang)
- 1 bay leaf (tejpatta)
- 1/4 cup fresh cream
- 2 tbsp whisked fresh curd (dahi)
- 1 tsp garam masala
- Salt to taste

To Be Blended Into A Smooth Paste

- 1 cup roughly chopped onions
- 10-12 broken cashew nuts (kaju)
- 1 tsp roughly chopped ginger (adrak)
- 2 tsp roughly chopped green chilies

Directions

1. In a blender, add chopped onions, cashew nuts, chopped ginger, green chilies and blend to s smooth paste and keep it aside.
2. Heat the ghee in a deep non-stick pan, add the cardamom, cloves and bay leaf and fry on a medium flame for 30 seconds.
3. Add the blended paste and fry on a medium flame for 2 minutes and add the fresh cream, curd, garam masala, 1 cup of water and salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
4. Add the potatoes and green peas, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
5. Once done, switch off the flame and transfer it to a bowl and serve it with paratha and roti.

Nutrient values per serving

- Energy 204 cal
- Protein 5.3 g
- Carbohydrates 23.9 g
- Fiber 4.2 g
- Fat 9.6 g
- Cholesterol 0 mg
- Vitamin A 163.5 mg
- Vitamin B1 0.1 mg
- Vitamin B2 0 mg
- Vitamin B3 0.9 mg
- Vitamin C 16.7 mg
- Folic Acid 15.8 mg
- Calcium    54.8 mg
- Iron    1.3 mg
- Magnesium 0 mg
- Phosphorus    0 mg
- Sodium    16.2 mg
- Potassium 231.1 mg
- Zinc 0.7 mg

- Meghna Nath