Aloo mutter - Potatoes and peas. The only thing we make when we don't know what to make. This dish is not going to win me any awards, and the way I make it, let's admit, is not pretty to look at. It is too homely but at the risk of sounding pompous, I do make a delicious, melt-in-your-mouth version of this very ordinary dish; hence it appears on my feed so often.
Let me tell you; there are a lot of bad versions of the humble Aloo mutter that will never make it to any hall of fame. If you add too much water, you suddenly have a few pieces of potatoes and peas clinging to dear life in a watery pool of something that should have been a delectable gravy.
Add less water, and you have a thick slush, especially if the potatoes give up and just disintegrate. Add fewer potatoes - why would you add fewer potatoes? I mean, just why? Add fewer Peas - ah well then, in that case, you must ensure that there are enough potatoes to make up for the shortcoming. Add too many Peas, no one likes too many Peas.
Ingredients :
1 1/2 cups Green Peas
3 large potatoes cubed
2 Onions finely sliced
3 Tomatoes roughly chopped
1 tsp Ginger & Garlic paste
2 green chillies finely chopped
2 Bay leaves
Salt to taste
1 1/2 tsp turmeric powder
1 1/2 tsp Red chilli powder
2 tsp Cumin powder
1 1/2 tbsp Vegetable oil
2 tsp Cumin seeds
Garnish:
Freshly chopped coriander
1 tbsp Fenugreek leaves
1 tsp Garam masala powder
Method:
1.    Heat oil in a pan or a pressure cooker/Instant Pot.
2.    Add the cumin seeds and bay leaves, green chillies & ginger garlic paste and sauté for 30 seconds.
3.    Add the Onion and cook on a medium flame till the onion turns translucent or caramelised.
4.    Add the tomatoes and salt and cook till mushy.
5.    Add red chilli powder, turmeric powder, cumin powder and taste to adjust the seasoning.
6.    Add the potatoes and mix well coating in the masala for a few minutes. Then add enough 1 ½ cup of water and cook till the potatoes are done. If using Pressure cooker or instant pot, pressure cook for 10 minutes and only open the lid after the steam is released.
7.    Add the green peas and bring them to a rolling boil and turn off the heat. The Peas will finish cooking in the residual heat.
8.    Sprinkle all the garnish and serve hot.Â
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