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Aaloo Mutter




Source of Recipe


Brenda Lee Olson


Recipe Introduction


original recipe by Petrina Sarkar




List of Ingredients




If you're in a rush but want something tasty and wholesome to eat, this is the dish for you. You can cook it quickly in a pan and even quicker in a pressure cooker. Either way the steps to follow are the same. Aaloo mutter is a great brunch, lunch or dinner dish and is perfect with freshly made fried Indian bread.

2 tbsps vegetable/sunflower/canola oil
1 tsp cumin seeds
2 green chillies slit
1 large onion diced
1 tsp ginger paste
1 tsp garlic paste
2 large tomatoes diced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp dry mango powder
5-6 large potatoes peeled cut into 8-10 pieces each
1 cup shelled peas (you can use frozen peas as well)
1 tsp garam masala
Salt to taste
2 tbsps of finely chopped coriander to garnish



Recipe



In a wok/pressure cooker heat the oil and add the cumin seeds to it when hot. They will sizzle and soon turn slightly darker. Add the green chillies and when they stop sputtering add the onions. Sauté the onions till they turn soft. Add the ginger and garlic pastes and sauté for another minute.

Add the tomatoes, coriander powder, cumin powder, turmeric, red chilli and raw mango powders and sauté for a minute. Last of all add the potatoes and peas and half a cup of water. Add salt to taste. Cover the pan and cook till the potatoes are soft.

When the potatoes are cooked, turn off the fire, sprinkle the garam masala over the dish and cover immediately. In a few minutes open, garnish with the finely chopped coriander leaves and serve.