Aloo muttor in red gravy
Aloo muttor in red gravy ( a twisted recipe using kashmiri red chillies, tomato sauce and curd):
Aloo mutter is a vegetable gravy of potatoes and fresh green peas. This gravy is famous along the North Indians and they usually have them in their breakfast or lunch/dinner with paratas/roti/naan. There are various methods of its preparation depending on different cultures of States. Myself had prepared it once in different style and have shared the recipe in my blog earlier which you can find under vegetable gravies category.
January is the month when you get fresh green peas in the markets. The taste of these fresh green peas is best and they are more nutritious then the frozen ones. Here in my recipe I have used fresh green peas. You can try with frozen ones if fresh peas are not available, but the final taste of your dish will slightly differ.
Let's look at my recipe.
Ingredients:
Potatoes-4-5
Fresh green peas-1 bowl
Onion-1
Ginger piece-1
Garlic pods-5-6
Kashmiri red chillies-3
Curd-1/2 bowl
Cinnamon-2
Cloves-5-6
Tomato sauce-1/2 bowl
Garam masala-1 tsp
Sugar-1 tsp
Salt as per taste
Water as required
Oil-2 tsp
Butter-2 tsp
Coriander leaves-1 bowl
Method:
Chop onions and potatoes fine.
In mixer grind kashmiri red chillies, ginger, garlic, cloves, cinnamon and tomato sauce to a fine paste using required water.
In cooking vessel add oil, saute onions. Then add washed green peas and saute well. Add chopped potatoes and saute well. Add grinded paste and saute well. Add hot water on top and allow to cook.
Check and see if potatoes are cooked well. Then add garam masala, curd, salt, sugar and mix well. See the consistency and let it cook.
Once everything is cooked well, add chopped coriander leaves and butter on top, stir and off the gas.
Serve with chapati/roti/naan.
Aloo mutter is a vegetable gravy of potatoes and fresh green peas. This gravy is famous along the North Indians and they usually have them in their breakfast or lunch/dinner with paratas/roti/naan. There are various methods of its preparation depending on different cultures of States. Myself had prepared it once in different style and have shared the recipe in my blog earlier which you can find under vegetable gravies category.
Today I have tried it with a slight twist of using curd, tomato sauce instead of tomatoes and kashmiri red chillies. The taste also differs of this recipe with the previous one. You can go through my recipe and find the difference.
January is the month when you get fresh green peas in the markets. The taste of these fresh green peas is best and they are more nutritious then the frozen ones. Here in my recipe I have used fresh green peas. You can try with frozen ones if fresh peas are not available, but the final taste of your dish will slightly differ.
Let's look at my recipe.
Ingredients:
Potatoes-4-5
Fresh green peas-1 bowl
Onion-1
Ginger piece-1
Garlic pods-5-6
Kashmiri red chillies-3
Curd-1/2 bowl
Cinnamon-2
Cloves-5-6
Tomato sauce-1/2 bowl
Garam masala-1 tsp
Sugar-1 tsp
Salt as per taste
Water as required
Oil-2 tsp
Butter-2 tsp
Coriander leaves-1 bowl
Method:
Chop onions and potatoes fine.
In mixer grind kashmiri red chillies, ginger, garlic, cloves, cinnamon and tomato sauce to a fine paste using required water.
In cooking vessel add oil, saute onions. Then add washed green peas and saute well. Add chopped potatoes and saute well. Add grinded paste and saute well. Add hot water on top and allow to cook.
Check and see if potatoes are cooked well. Then add garam masala, curd, salt, sugar and mix well. See the consistency and let it cook.
Once everything is cooked well, add chopped coriander leaves and butter on top, stir and off the gas.
Serve with chapati/roti/naan.
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