Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and cubed
- 1 cup of green peas
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add minced garlic and grated ginger. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
6. Add cubed potatoes and green peas. Mix well.
7. Add enough water to cover the vegetables. Add salt to taste.
8. Cover the pan and let it cook until the potatoes and peas are soft and tender. (If using a pressure cooker, cook for 2-3 whistles.)
9. Once the vegetables are cooked, garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 160 kcal
Fat: 6 g
Carbohydrates: 24 g
Protein: 4 g
Fiber: 5 g
Sodium: 300 mg
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or yams.
- Green peas can be substituted with chickpeas or kidney beans.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add paneer cubes for a richer and creamier curry.
- Add a dollop of yogurt or cream for a milder taste.
- Add some chopped spinach or kale for added nutrition.
Tips and tricks:
- Cut the potatoes and peas into similar sizes for even cooking.
- Add more water if the curry becomes too thick.
- Adjust the spice levels according to your taste.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with some rice or naan bread on the side.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Pair with rice or naan bread.
Suggested side dishes:
Serve with a side of cucumber raita or a simple salad.
Troubleshooting advice:
- If the curry is too thin, let it cook for a few more minutes until it thickens.
- If the curry is too thick, add more water and adjust the seasoning accordingly.
Food safety advice:
Make sure the potatoes and peas are cooked thoroughly before consuming.
Food history:
Aloo Mutter Curry is a popular North Indian dish that is often served with rice or naan bread.
Flavor profiles:
Aloo Mutter Curry is a spicy and flavorful dish with a blend of aromatic spices.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian