Matar korma is a veg dish made by mixing spicy tadka, also called Kurma, with Matar as its main ingredient. You can add any vegetable or meat, if you like.
Korma is another name for Punjabi tadka. It is nothing but a tomato garlic paste or curry.
As per wikipedia, Kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.
We are using roasted Moong dal Dhuli and Matar.
Good for making when you have guests at home and is enjoyed best with butter paratha or chapati.
Heat a pan and roast Moong Dal on low flame for about 10 min.No need to put any oil. Roast until it turns golden brown.Keep stirring occassionaly to avoid burns. Once done, keep aside for cooling.Cut onion in small pieces and grind in mixer grinder to make a paste.Cut tomato and Green Chili in small pieces and grind in mixer grinder to make a paste.Grate Ginger and Garlic in small pieces.Once Moong dal cools down, Grind it in mixer. Do not make a powder. It should have very small pieces of Dal.Take a pan, add 3 Tbsp oil and heat for about 1 min.Add Black Cardamom, Tej Patta, Cloves laung and Cinnamon. Cook until they turn golden brown.Add Garlic and Ginger. Cook till they turn golden brown.Add Onion paste. Cook till it turns golden brown.Add Tomato paste. Mix well.Add Turmeric powder, Salt, Red Chili powder, Coriander powder. Mix well. Cook for 5 minute.Add Peas, grind-ed Moong Dal and 1 Cup Our 1 Cup = 240 ML water. Mix Well.Bring it to 1 boil. Cover the lid and let it cook on low flame for 20 minute. Do stir occasionally to avoid burning.After 20 minute, Add Garam masala and mix well. Matar Korma is ready.Garnish it with Coriander leaves. Enjoy Matar korma with hot chapati.
Storage and Serving Suggestions
Matar Korma Recipe