Aloo Mutter

Aloo Mutter is medium spicy, sweet and a tangy dish. It can be prepared with onion and garlic or without. This recipe is without onion and garlic.

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Peas (fresh or frozen) – 1 1/2 cup
2. Potatoes (boiled, peeled and cubed) – 3 medium
3. Ripe tomatoes – 3 large size
4. Cloves – 2
5. Cinnamon – 1/2″ piece
6. Green Cardamom – 6 to 8 seeds
7. Bayleaf – 1 small
8. Corriander seeds – 8
9. Cumin seeds – 1/4 tsp
10. Cumin powder – 1/3 tsp
11. Kashmiri mirchi powder – 1/3 tsp
12. Chilly powder – 1/3 tsp
13. Turmeric powder – 1/8 tsp
14. Kasuri methi – 1/2 tsp
15. Cashew nuts (crushed) – 6 to 8
16. Milk malai – 2 tbsp
17. Oil – 2 tsp 
18. Ghee – 3 tsp
19. Sugar – 11/2 tsp
20. Corriander leaves (chopped) – for garnishing
21. Salt to taste

Procedure:

• Blanch peas and keep aside.
• Heat oil in a pan and add spices numbering 4 to 8 and fry.
• Take the spices out as soon as they give out aroma.
• Add tomatoes.
• Once the tomatoes turn mushy, add crushed cashew nuts.
• Let it cool.
• In the meanwhile, heat 2 tsp of ghee in a non stick pan. Add potatoes, toss them well. Keep on medium flame, till the potatoes turn golden brown. Turn occasionally.
• Grind spices and tomatoes to a fine paste.
• Heat remaining ghee in a pan and add cumin seeds.
• Add ground paste and stir well.
• Add kashmiri mirchi powder, turmeric powder, cumin powder, chilly powder,  kasuri methi, sugar and salt to taste. Stir well
• Add 1/3 cup of water. Stir well.
• Simmer for 3-4 min.
• Add peas and potatoes. Mix well.
• Simmer for 2 min.
• Check the taste and salt if required.
• Put the flame off and add fresh cream, stir well.
• Garnish with corriander leaves.
• Serve hot with roti, naan etc.