....a brand new look for this space :) If you are a long time reader, then you might have already noticed the difference when you came into this space today. Streamlining this space has been on my to do list for a while now, but I kept getting side tracked with other things that needed my attention. Finally this week, I got a chance to do this long pending thing and I was so excited about it.
Functionally nothing much has changed, just that a few things have shifted around a little. If you land on my homepage you will notice there are more posts visible on the page and you have to click on the title or select the read more to read the entire post :) I might tweak a few things just a little more to get it perfect, but nothing major. Do let me know how you find this new space and if you are missing any feature that you used, I will try and add it in :)
As I mentioned earlier, potatoes and peas are such a classic combination. And they are so very versatile, it seems like there are endless variation of curries with these two ingredients. Here is one more... this one is a creamy korma. I got the idea for this curry in a book about Punjabi subzis. I adapted the recipe from there and found this curry to be delicious. It is perfect with any kind of Indian flat bread or even just plain steamed rice, and the best part it is so very easy and quick to make :) Give this one a try and see if you like it as much as I did too .... :)
Click here for a printable view of this recipe
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.
Functionally nothing much has changed, just that a few things have shifted around a little. If you land on my homepage you will notice there are more posts visible on the page and you have to click on the title or select the read more to read the entire post :) I might tweak a few things just a little more to get it perfect, but nothing major. Do let me know how you find this new space and if you are missing any feature that you used, I will try and add it in :)
As I mentioned earlier, potatoes and peas are such a classic combination. And they are so very versatile, it seems like there are endless variation of curries with these two ingredients. Here is one more... this one is a creamy korma. I got the idea for this curry in a book about Punjabi subzis. I adapted the recipe from there and found this curry to be delicious. It is perfect with any kind of Indian flat bread or even just plain steamed rice, and the best part it is so very easy and quick to make :) Give this one a try and see if you like it as much as I did too .... :)
Click here for a printable view of this recipe
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.
