If you're in a rush but want something tasty and wholesome to eat, this is the dish for you. You can cook it quickly in a pan and even quicker in a pressure cooker. Either way the steps to follow are the same. Aaloo mutter is a great brunch, lunch or dinner dish and is perfect with freshly made puris, a fried Indian bread.
- 2 tbsps vegetable/sunflower/canola oil
- 1 tsp cumin seeds
- 2 green chillies slit
- 1 large onion diced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 large tomatoes diced
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp dry mango powder
- 5-6 large potatoes peeled cut into 8-10 pieces each
- 1 cup shelled peas (you can use frozen peas as well)
- 1 tsp garam masala
- Salt to taste
- 2 tbsps of finely chopped coriander to garnish
- In a wok/pressure cooker heat the oil and add the cumin seeds to it when hot. They will sizzle and soon turn slightly darker.
- Add the green chillies and when they stop sluttering add the onions.
- Sauté the onions till they turn soft. Add the ginger and garlic pastes and sauté for another minute.
- Add the tomatoes, coriander powder, cumin powder, turmeric, red chilli and raw mango powders and sauté for a minute.
- Last of all add the potatoes and peas and half a cup of water. Add salt to taste.
- Cover the pan and cook till the potatoes are soft.
- When the potatoes are cooked, turn off the fire, sprinkle the garam masala over the dish and cover immediately.
- In a few minutes open, garnish with the finely chopped coriander leaves and serve.
- If you are using a pressure cooker, time the cooking such that the potatoes do not get mashed.