Aloo Mutter Masala

A tasty north Indian dish, cooked in a 2 step process.

1 review, 4.83/5

Aloo Mutter Masala

North India

4 persons

45 minutes

Items List

Name Quantity Image
Butter 2 one-inch cubes
Cumin seed 2 tea sp
Chopped garlic 1 tb sp
Chopped Ginger 1tb sp
Curry leaves 8 leaves
Pepper powder 1 tea sp
Salt 1 ½ tea sp
Chilli powder 2 tea sp
Chopped Onion 2 medium
Tomato Puree 300 ml
Oil 1 tb sp
Mustard seeds 1 tea sp
Potato cubes 2 cups
Cooked green peas 1 cup
Coriander powder 1 tea sp
Cumin powder 1tea sp
Water 1 cup
Coriander leaves ¼ Cup
Lemon juice of 1 half

Preparation

For gravy: Heat a frying pan and add 1 cube of butter. Before it melts completely, add cumin seeds, let it pop and fry to brown color. To this add ginger, garlic, curry leaves and let the raw smell go away. To this add onion, ½ tea sp salt, pepper and sauté . To this add blanched tomato (or tomato puree) and 1tea sp red chilli powder and sauté very well and reduce it to thick gravy consistency.

For curry: heat a kadai, pour oil, pop mustard seeds, cumin seeds and add potato cubes and rest of the salt. Sauté it until light brown crusts are formed and pour water. Let it cook until fork tender with the lid closed. To this add cooked green peas and season it with coriander powder, chilli powder and cumin powder. Stir it gently managing to maintain the shape of potato cubes, until the raw smell goes away. To this add sugar and the already prepared gravy and mix well. Now transfer it to a serving dish, add lemon juice and mix it well.

Garnish the dish with coriander leaves and butter cube.

Yummy aloo mutter masala is ready.

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