(Potatoes) Mutter (Peas) Masala Curry
Here is a simple and easy recipe to prepare Aloo (Potates) mutter (peas)
This dish is completely vegeration, without the use of animal products
including milk, butter etc.
The main ingredients are fresh or frozen green peas and boiled potatoes.
The dish is a good combination of the mild curry, the sweet taste of
green peas and the earthy taste of potatoes. Both potatoes and peas are
ingredients which are hard to resist and this preparation is an excellent
combination of the two.
Oil: 2~3 table spoons
whole cardamom: 1
green or dry red chillies: 2
Onion: 1 finely chopped
Tomatoes: 2 finely chopped
Potatoes: Russet preferably or any of your choice. 2~3
Soft Green Peas (Fresh or frozen): 1/2 cup
Garam Masala: 1 tspn
powder: 1/2 tpsn
Turmeric Powder: 1 tspn
Fresh ginger & garlic paste: 2 tspn
seeds: 1/2 tspn
(optional) : 1/2 tspn
Salt as per taste
a sauce pan, add plenty of water, little salt, 1/2 teaspoon of
turmeric powder and add the whole potatoes and set the heat to
for about 10~15 minutes or until the potatoes are cooked to the core.
Do not over cook it, as the potatoes will tend to mash down. Cook it
only about 80%.
caution and reduce the heat when necessary as the boiling liquid may
spill and cause burns.
the potatoes are cooked, strain, and cool the potatoes with cold
running water. Then peel and cut the potatoes into 1 or 2 inch
any vegetable oil in a pan and turn on the heat.
add the clove, cardamom, cinnamon, chillies and saute for about a
Add the finely chopped white onion and sautee for about 2 minutes or until
add the tomatoes to the pan, cover it with a lid and sautee for
additional 3 minutes or until the tomato is cooked tender.
add the boiled potatoes chunks, fresh/frozen green peas, garam masala,
cumin powder, turmeric Powder, fresh ginger & garlic paste,
vegetable oil, sugar and salt as per taste. Sautee for and additional 3~5 minutes.
The sugar helps to enhance the flavor of the dish.
Then add ground fennel seeds and let it simmer covered for 10 minutes in low
heat or until the oil and the curry separates.
Add 1/4 cup to 1/2 cup of water as required to get the
appropriate consistency to the gravy.
The curry goes very well with Indian Naan (Baked bread) or Roti.
Enjoy the aloo mutter masala preparation.