Aloo Mutter - Potato peas in thick gravy
by Meera Mohun
(Surinam, Republic of Mauritius)
Aloo mutter or Potato & peas in thick gravy is a easy and quick recipe.
Ingredients are few and as no onion or garlic is used, this vegetable dish can be made on festival days.
It can also be made for those who avoid eating onions and garlic for any reason.
How to make Aloo Mutter - Potato & peas in thick gravy
Ingredients for aloo mutter
1 cup boiled and chopped potatoes
1 cup peas boiled
1 cup chopped tomatoes
1/4 tsp mustard seeds(rai)
1 pinch asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/4 tsp red chilli powder (Lal mirch powder)
1/2 tsp salt (or to taste)
1/4 cup fresh cream
1 Tbsp chopped coriander leaves (dhania patti)
2 tsp oil
Method to cook potato and peas in gravy
1. Heat oil in a saucepan ,when oil is hot, lower flame and add the mustard, asafoetida, turmeric and chilli powder.
2. Add the tomatoes & cook on high flame for about 1 or 2 minutes.
3. Add the potato cubes, peas, salt and cook on high flame for 2 minutes
4. Add two cups water, cover and cook on medium flame till it boils very well. Add fresh cream, mix well, switch off flame & sprinkle chopped coriander leaves.
Serve with any bread of your choice such as chapati, paratha, poori etc. You may also serve it with rice items such as plain steamed rice, pulav etc.