Preparation time:30~40 min | Serves 4
- 3 Potatoes boiled and peeled
- 1/2 cup Green Peas, fresh or frozen
- 1 cup Onion finely chopped
- 2 tbsp Tomatoes, pureed
- 1 tbsp Ginger paste
- 2~3 large cloves Garlic, finely chopped
- ½ tsp Sugar
- 1 tbsp Fresh Coriander Leaves finely chopped
- Salt to taste
- Coriander Powder – 1 tbsp
- Red Chilly Powder – ½ tsp (Adjust as per taste)
- Turmeric Powder – ½ tsp
- Garam Masala – ½ – 1 tsp (Adjust as per taste)
- Kasuri Methi/Dried Fenugreek Leaves – 1 heaped tsp
For the seasoning
- Mustard Seeds – 1 tsp
- Cumin Seeds – ½ tsp
- Fennel Seeds – ½ tsp
- Dried Red Chilly – 2
- Oil – 1 tbsp
- Heat oil in a pan and add mustard seeds to it. When mustard seeds start to pop and splutter, add cumin seeds, fennel seeds and broken red chilies.
- Add finely chopped onion and garlic and fry them on medium flame till the edges of onions turn brown, about 2 minutes. Mix in tomato puree, crushed kasuri methi and ginger paste and give it a good stir. Let it cook for 4-5 mins on medium flame.
- Add red chilly powder, turmeric, coriander powder, cumin powder, and sugar and mix them well. Add about 3 cups of water and salt to taste and bring the water to gentle boil.
- Add green peas, boiled potatoes and finely chopped coriander leaves and mix them well. Cover the pan and let it cook for 5 minutes on medium heat without disturbing.
- Open the lid and stir in garam masala. Reduce the flame to low and let the curry simmer for 10-15 mins. The starch from the potatoes will thicken the gravy as it simmers. So add more water if you find the gravy too thick to get desired consistency.
Serve this delicious Aloo Mutter with any Indian flat bread or plain/flavored Basmati rice.