Aloo Mutter literally means potatoes and peas. It is a menu staple in many Indian restaurants and is usually served with roti or nan. I have no idea what is an authentic way to make this dish nor how exactly it should taste. This is my version based on years of having eaten this stew with chappati or even bread. I am sure my version has a South Indian flavor to it and I quite like it. The key is to have the potatoes cooked to perfection so they melt in your mouth and have been infused with flavor. And don’t overcook the peas. Here I have used frozen peas. The rest of the ingredients are fresh. This is also a vegan dish.
Aloo Mutter; potatoes and peas in a cilantro mint gravy
Chopped Sweet Onions – 1 cup
Cooking Oil – 4 tbsp
Ghee (optional) – 2 tbsp
Minced Garlic (optional) – 2 cloves
Ground turmeric – 1/2 tsp
Ground coriander – 1/4 tsp
Garam Masala – 1/4 tsp
Crushed chili pepper flakes – 1/4 tsp
Chopped fresh Cilantro – 1 bunch
Fresh Mint Leaves – 10 -12
Fresh curry leaves – 6 -8
Fresh Minced ginger – 1 tsp
Fresh green chilies – 3-4, chopped
Tamarind fruit (cleaned) – 1 tbsp
Chopped ripe tomato – 1 cup
Salt – to taste
Fresh lemon juice – 2 tbsp
Cherry or grape tomatoes – 12
Frozen peas – 2 cups
Boiled or steamed Potato cut in cubes – 2 cups
Grind the ginger, fresh cilantro, mint, chilies, curry leaves, tamarind and chopped tomato in a small blender and have it ready.
Peel and cut potatoes into inch size cubes and steam or microwave them lightly till they are hot but firm and drain any liquid.
In a heavy skillet or pot heat the oil and ghee (optional) and add the chili flakes, turmeric and potato cubes. Stir the potaoes until they start to get golden brown. Then add the onions, garlic, garam masala and ground coriander. Stir frequently over medium heat till the onions clear.
Move the potatoes to one side and add the ground ingredients and stir them in with the oil at the bottom of the pot. Then stir in with the potatoes.
Add a cup of hot water and salt and simmer covered for 4- 5 minutes. Stir in the peas and add a bit more water and cover and cook for 2 – 3 minutes. Add the cherry tomatoes and cover and remove from heat.
Serve with cilantro and lemon garnish with crusty bread, roti or naan and a dollop of plain greek yogurt.