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Aloo (Potatoes) Mutter (Peas) Masala Curry 

Here is a simple and easy recipe to prepare Aloo (Potates) mutter (peas) masala. 

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. 

Ingredients:

Vegetable Oil: 2~3 table spoons
Clove: 1
whole cardamom: 1
Cinnamon: 1

Fresh 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

Cumin powder: 1/2 tpsn
Turmeric Powder: 1 tspn
Fresh ginger & garlic paste: 2 tspn

Fennel seeds: 1/2 tspn

Sugar (optional) : 1/2 tspn
Salt as per taste

Preparation:

To Boil:

  1.  In 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 high. 

  2. Boil 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%. 

  3. Use caution and reduce the heat when necessary as the boiling liquid may spill and cause burns. 

  4. Once the potatoes are cooked, strain, and cool the potatoes with cold running water. Then peel and cut the potatoes into 1 or 2 inch cubes/chunks.

Curry Preparation:

  1. Add any vegetable oil in a pan and turn on the heat.

  2. The add the clove, cardamom, cinnamon, chillies and saute for about a minute

  3. Add the finely chopped white onion and sautee for about 2 minutes or until golden brown.

  4. Now add the tomatoes to the pan, cover it with a lid and sautee for additional 3 minutes or until the tomato is cooked tender.

  5. Now 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.

  6. Then add ground fennel seeds and let it simmer covered for 10 minutes in low heat or until the oil and the curry separates.

  7. Add 1/4 cup to 1/2 cup of water as required to get the appropriate consistency to the gravy.

Serving Suggestion:

The curry goes very well with Indian Naan (Baked bread) or Roti. Enjoy the aloo mutter masala preparation.

 

 



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