Ingredients with Measurements:
- 2 cups of boiled potatoes, chopped into small cubes
- 1 cup of green peas
- 2 medium-sized onions, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of garam masala powder
- 1/4 cup of fresh coriander leaves, chopped
- 2 tablespoons of vegetable oil
- Salt to taste
- Water as required
Special equipment needed:
- Pressure cooker or pot
Step-by-step instructions:
1. Heat oil in a pressure cooker or pot over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, red chili powder, turmeric powder, and garam masala powder. Mix well and cook for 2-3 minutes.
7. Add chopped potatoes and green peas. Mix well.
8. Add enough water to cover the vegetables and add salt to taste. Mix well.
9. Close the pressure cooker or pot and cook for 2-3 whistles or until the vegetables are cooked.
10. Once the pressure is released, open the lid and check the consistency of the curry. If it's too thick, add some water and mix well.
11. Garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 7g
Carbohydrates: 28g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- You can use frozen peas instead of fresh peas.
- You can use any cooking oil instead of vegetable oil.
Variations:
- You can add some cream or yogurt to make the curry creamy.
- You can add some paneer or tofu to make it more filling.
- You can add some cashews or almonds to make it more rich.
Tips and tricks:
- You can add some kasuri methi (dried fenugreek leaves) for a unique flavor.
- You can add some lemon juice for a tangy taste.
- You can adjust the spices according to your taste.
Storage instructions:
- You can store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the curry in a microwave or on a stovetop until it's heated through.
Presentation ideas:
- You can serve the curry in a bowl or on a plate.
- You can garnish with some chopped coriander leaves or cream.
Garnishes:
- Chopped coriander leaves
- Cream
- Lemon wedges
Pairings:
- Rice
- Naan
- Roti
- Paratha
Suggested side dishes:
- Raita
- Salad
- Papad
Troubleshooting advice:
- If the curry is too thick, add some water and mix well.
- If the curry is too thin, cook for some more time until it thickens.
Food safety advice:
- Make sure to wash the vegetables properly before using them.
- Make sure to cook the curry until the vegetables are fully cooked.
Food history:
- Aloo Mutter Masala is a popular Indian dish that originated in the northern part of India.
Flavor profiles:
- Aloo Mutter Masala has a spicy and tangy flavor with a hint of sweetness from the peas.
Serving suggestions:
- You can serve the curry with some rice or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian