Aloo Mutter (Potatoes and Peas Curry)
Source of Recipe
Ramani
List of Ingredients
1 big onion chopped into small pieces or ground to a smooth paste
2-3 tomatoes cut into small pieces
1 tsp ginger garlic paste
½ tsp green chilli paste (optional)
½ tsp garam masala (adjust according to required spiciness & taste)
4-5 medium sized potatoes boiled, skinned & cubed
½ cup of frozen peas
Salt to taste
A pinch of turmeric powder
A pinch of asafoetida (optional)
¼ tsp red chilli powder (optional)
2-3 tbsp vegetable/canola oil
½ or ¼ sprig of coriander/cilantro leaves (chopped) for garnishing
Recipe
• In a flat bottomed deep pan, heat 2 tbsp oil, add a pinch of asafoetida (optional) once the oil gets heated up and then add the chopped/ground onions
• Fry the onions until they are slightly brown in color, then add the ginger garlic and green chilli paste and fry for about 2-3 minutes or when it gets slightly brown in color
• Now add the chopped tomatoes and fry once again until the tomatoes are mashed and form a paste (about 15-20 minutes)
• Once this tomato, onion, ginger garlic paste looks nicely fried without a raw smell to it, add the turmeric powder, garam masala, salt, & red chilli powder and fry for about 3-5 minutes.
• Now add the cubed potatoes and the peas to this mixture and fry once again for 5 minutes
• Add 1 cup of water to the above and let everything boil for about 15-20 minutes on low heat with lid placed on the pan while intermittently checking to see that the bottom doesn’t get burned. The potatoes need to absorb all the masala/ingredients.
• Switch off the flame and garnish the dish with the chopped coriander/cilantro leaves
• Serve with rice or flat bread/rotis
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