Punjabi Aloo Mutter
Updated: May 20, 2020
A staple in Punjabi households this potatoes and peas curry is super easy and delicious. This vegetarian dish is cooked in tomato gravy along with other spices is a treat for spicy food lovers.
This spicy tomato curry derives its punjabi taste from the use of onion, ginger and garlic which when added in a particular sequence to the tadka enhance the flavors of this delightful dish.
Aloo Mutter made Punjabi style.
Punjabi Aloo Mutter goes well with hot parathas, roti or rice. This creamy potato curry is delicious it is found in most of the dhabas and restaurants serving North Indian cuisine.
5 Potatoes medium sized - Peeled and chopped
1/2 Cup Boiled Peas (Fresh/frozen)
2 Tomatoes - Chopped
1 Large Onion - Chopped
8-9 Garlic cloves- Chopped
2 Inch Ginger - Peeled and finely chopped
3 tbsp - Refined oil
1 Black Cardamom(badi elaichi)
2 Dried Red Chillies
1 tsp Jeera (Cumin seeds)
1 tbsp Kashmiri Lal Mirch Powder
1 tsp Coriander Powder( Dhania)
1/2 tsp Turmeric powder( Haldi)
Salt to taste
In a sauce pan heat 3 tbsp oil, then add the bay-leaf, black cardamom and dried red chillies to the hot oil and let simmer for a minute. (Warm the oil till you see smoke, then reduce the flame and add the spices.)
Add the chopped ginger once the bayleaf , chillies and cardamom have cooked for a minute. Cook the ginger till it turns golden brown. Now add the chopped onions and let them cook till they begin to caramelize.
Once you see the onions get a nice golden color add the cumin seeds(jeera) and let them sizzle. Add finely chopped tomatoes when the jeera becomes aromatic. Cook the tomatoes until they become really mushy.
When the tomatoes are cooked thoroughly add the chopped potatoes and cover and cook for about 15-20 minutes, stirring occasionally. Once the potatoes are nice and tender add in the ginger and spices - red chilli powder, turmeric, coriander powder, stir well.
The spices will become aromatic and change color when they are cooked. Now add in the boiled peas and mix everything together till all the peas and potatoes have a nice coating of the masala. Add salt and cook for another minute.
Garnish with Coriander and serve hot with bread of your choice, or steaming hot rice.This recipe will give you a dry yetvery tender sabzi. To make it more curry like just add 1/2 a cup of water and simmer for 5 minutes.
Pro-Tip : Pay attention to the sequence in which each ingredient is added to the tadka, that is where the flavour comes from.
Punjabi Aloo Mutter is just so versatile it can be served in everyday lunch or dinner menu, or can be made as a side-dish when you have some friends coming over but don't want to cook something fancyish. P.S : Please ignore the amount of oil that goes in making this, its Punjabi food afterall.