Clean recipe · thesimplevegetariancookbook.com
Aloo Mutter; potatoes and peas in a cilantro mint gravy
Original recipe: thesimplevegetariancookbook.com
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Ingredients
- 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
Instructions
- 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.