Name: Aloo Mutter recipe by Sanika SN at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 Big Onion finely chopped; 2 Tomatoes finely chopped; 1 Inch Ginger + 2-3 Garlic Pods minced; 4 Tablespoons Storebought Tomato Puree; 1 Teaspoon Red Chilli Powder; 1 Teaspoon Cumin Seeds; Little sugar; Oil; 2 Black Cardamoms; 3 medium Potatoes cut into cubes; 1 Cup Frozen Green Peas (Mutter); 1 Tablespoon Ginger + Garlic paste; 1/2 Teaspoon Turmeric Powder; 2 Teaspoons Red Chilli Powder (Adjust according to your taste); 1 Teaspoon Dhaniya-jeera powder; 1/2 Teaspoon Garam Masala; 1 Teaspoon crushed kasuri methi; Salt as per taste

Ingredients Serving: 4

1 Big Onion finely chopped
2 Tomatoes finely chopped
1 Inch Ginger + 2-3 Garlic Pods minced
4 Tablespoons Storebought Tomato Puree
1 Teaspoon Red Chilli Powder
1 Teaspoon Cumin Seeds
Little sugar
Oil
2 Black Cardamoms
3 medium Potatoes cut into cubes
1 Cup Frozen Green Peas (Mutter)
1 Tablespoon Ginger + Garlic paste
1/2 Teaspoon Turmeric Powder
2 Teaspoons Red Chilli Powder (Adjust according to your taste)
1 Teaspoon Dhaniya-jeera powder
1/2 Teaspoon Garam Masala
1 Teaspoon crushed kasuri methi
Salt as per taste

Instructions

Heat Oil in a pan and add cumin seeds.
Let it splutter, then add minced ginger + garlic and saute until raw smell is off.
Now add chopped onions and fry until its translucent and light pink in color.
Now add chopped tomatoes, red chilli powder and cook until tomatoes are mushy.
Now add readymade tomato puree, sugar to cut down tang and cook until oil starts leaving sides of pan.
Addition of Tomato puree gives vibrant Red color to gravy.
Once curry base is done remove it and keep aside. Heat Oil in another pan and add black cardamoms.
Fry well and add ginger + garlic paste.
Fry until raw smell goes away.
Now add cubed Potatoes, Frozen peas and prepared curry base.
Mix it well. Add 1/2 cup water.
Cover the lid and cook on medium-low heat.
Potatoes should be cooked tender.
Now add in spices, salt and crushed kasuri methi.
Cover and cook for about five minutes.
Garnish with chopped coriander leaves.
Serve it hot with Roti, Phulkas, Chapati. Paratha Or Naan.

Similar Recipes