Aloo Mutter :
Dry and fiery aloo matar is one of the classic Indian curry recipes with a combination of potato and healthy green peas. This is such a common recipe that you will discover this on each Indian restaurant’s menu cards. Learn how to make basic however delightful curry from potato, green peas and Indian flavours having taste as great as an eatery one with this dry aloo mutter recipe.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 3 servings
Ingredients:
| 2 container chopped Potato cubes |
| 2/3 container fresh or solidified Green Peas |
| 1 huge Onion, finely chopped |
| 4 cloves Garlic, minced or crushed |
| 1-2 Green Chillies, finely chopped |
| 1/2 tablespoon ground Ginger |
| 2-3 Tomato, smashed or finely chopped |
| 1/2 teaspoon Cumin Seeds (jeera) |
| 1 teaspoon Coriander Powder (dhania powder) |
| 1/2 teaspoon Ruddy Chilli Powder (lal mirch) |
| 1/4 teaspoon Turmeric Powder (haldi) |
| 2 tablespoons Cooking Oil |
| 2 tablespoons Fresh Coriander Leaves, chopped |
| Salt |
| Water |
Directions:
1. Warm oil in a kadai over medium fire and include cumin seeds in it. When they start to splutter, include finely chopped onion and sauté until onion turns light brown. Include minced garlic, chopped green chilli and ground ginger, and sauté for 30 seconds.
2. Include and blend pulverized tomato.
3. Mix and cook until oil begins to isolate for approx. 2-3 minutes.
4. Include cubed potatoes, turmeric powder, ruddy chilli powder, coriander powder and salt.
5. Mix and cook for 3-4 minutes.
6. Include 1/2 cup water and let it bubble. Diminish fire to moo and cook covered for 7-8 minutes. Mix in between 2 times to avoid sticking.
7. Include green peas and another 1/3 mug of water and blend well.
8. Cover with the top and cook until potatoes and peas are completely cooked and nearly dampness is ingested (almost 12-15 minutes). Include more water if required and blend sometimes in between to maintain a strategic distance from sticking.
9. Turn off the warm and decorate it with crisply chopped coriander takes off. Fiery dry aloo mutter is prepared. Serve it hot.
Tips and Variations:
- Use pre-boiled peas and pre-boiled potatoes to make it in a few minutes.
Taste: Spicy
Serving Ideas: Serve it with phulka roti or plain paratha for lunch or dinner.