Aloo Mutter Recipe

Aloo Mutter
Potatoes and Peas in Spiced Gravy
Submitted By: Taz


3 medium Potatoes (Aloo) - peeled, boiled, and cut into 1 inch cubes
1 Cup Fresh Green Peas (Mutter) - can substitute frozen
4 Roma Tomatoes (Tamatar) - seeded and diced
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
1 medium Onion (Pyaz) - diced
1 Fresh Green Chile (Hari Mirch) - seeded and minced
3 Tbs Fresh Coriander Leaves (Dhania Patta) - finely chopped
2 Tbs Coriander Seeds (Dhania Saabut)
1 tsp Cumin Seeds (Jeera)
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Mango Powder (Amchoor)
1 tsp Garam Masala
½ tsp Fennel Seeds (Saunf) - roasted and ground into a fine powder
¼ tsp Turmeric Powder (Haldi)
⅛ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
3 Tbs Oil - can use olive, grape seed, canola, or avocado oil

  1. Heat oil in a medium heavy bottomed pan, wok, or kadahi over medium heat until shimmering - Once oil is hot, add cumin seeds and asafoetida - Sauté until cumin seeds crackle (apx 45 seconds) - Add garlic and ginger and continue to sauté for another minute
  2. Add onion and sauté until golden (apx 5-7 minutes)
  3. Add tomatoes and green chiles and continue to sauté for 1 minute
  4. Add remaining dry spices one by one and thoroughly combine before adding the next (coriander seed, red chile powder, mango powder, garam masala, ground fennel seed, turmeric powder, and salt to taste [apx 1 ½ tsp])
  5. Add green peas and thoroughly combine - Add 2 cups water and bring to a simmer - Allow to cook for 2-5 minutes or until peas are just tender (adjust heat as necessary)
  6. Add the boiled potatoes - Gently mix well - Return to a simmer and allow to cook until oil separates (you will see the oil floating on top) - Remove from heat and stir in the coriander leaves - Give it a taste and adjust seasoning
  7. Serve hot along with basmati rice, chapatti, or naan, salad of choice, raita, pickle or chutney(s) of choice or as part of a larger Indian meal

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