Aloo Muttar: Pea and Potato Curry
Description
Aloo Muttar, a delightful North Indian dish, combines the comforting flavors of tender potatoes and vibrant green peas in a fragrant, spiced curry. This medium-spiced vegetarian dish is perfect for serving alongside warm roti or fluffy rice, making it a beloved choice for family dinners and gatherings.
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Servings | 4 |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Dietary Info | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil for cooking | 1 tbsp |
| Onion, finely chopped | 1 |
| Garlic cloves, chopped | 3 |
| Ginger, grated | 3 cm piece |
| Tinned plum tomatoes | 250 g |
| Green chili, finely chopped | 1 |
| Salt | 1 tsp |
| Fenugreek powder (methi) | 1 tsp |
| Turmeric | 1 tsp |
| Chilli powder | 1 tsp |
| Potatoes, peeled and chopped into cubes | 1 or 2 (3 cm cubes) |
| Frozen peas | 200 g |
| Garam masala | 1 tsp |
| Fresh coriander, chopped | Handful |
Instructions
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Heat the Oil: In a large pan, heat the oil over medium heat. Once hot, add the finely chopped onion. Sauté for a few minutes until the onion begins to soften and turns golden, which should take about 10 minutes.
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Add Aromatics: When the onions are cooked to perfection, stir in the chopped garlic. Continue cooking for another minute to allow the garlic to infuse its flavor into the mixture.
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Create the Masala Base: Add the tinned tomatoes, which can be blended beforehand for a smoother consistency. Include the grated ginger, salt, turmeric, fenugreek powder, and finely chopped green chili. Stir well to combine, allowing the mixture to simmer until it transforms into a thick, shiny masala paste.
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Incorporate the Potatoes: Once the masala is thickened, gently add the cubed potatoes. Stir to coat them evenly with the sauce. Cover the pan with a lid, reduce the heat, and let it cook for 5 to 10 minutes. This step will soften the potatoes while allowing them to absorb the rich flavors.
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Add the Peas: After the potatoes have softened slightly, introduce the frozen peas to the pan. Continue to cook for an additional 10 minutes, until both the potatoes and peas are tender. If you notice any sticking, simply add a splash of water. Be cautious not to stir too vigorously, as you want to maintain the integrity of the potato cubes.
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Adjust Consistency and Seasoning: Pour in hot water to achieve your desired consistency for the curry. Sprinkle the dish with garam masala and garnish with freshly chopped coriander just before serving.
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Serve: Aloo Muttar is best enjoyed hot, served alongside soft roti or fragrant basmati rice, allowing you to savor every flavorful bite.
This wholesome Aloo Muttar recipe embodies the essence of home-cooked Indian cuisine, offering a comforting dish that warms both the heart and the palate. Enjoy the beautiful harmony of spices and textures in this delightful curry!
