21 December 2010

Aloo Mutter curry

Preparation time: 30 mins

Ingredients:


  • Aloo – 1 bowl (chopped and boiled)
  • Batani/mutter – 1 boil (boiled)
  • Onion paste – 1 bowl
  • Tomato paste – ½ small bowl
  • Green chilies – 4
  • Ginger garlic paste – 2 sp
  • Fresh cream – 1 small bowl
  • Cashews paste – 2 sp
  • Red chili powder – ½ sp
  • Garam masala – ½ sp
  • Salt to taste
  • Oil – 5 sp
  • Sugar – ½ sp
  • Turmeric powder – a pinch

Method:

  • Aloo and peas are pressure cooked with 1.2 tsp of salt to 3 whistles and allow to cool. Aloo are cut into a size to match with peas.
  • Heat oil in a pan; add finely chopped green chilies and sauté
  • Add ginger garlic paste and sauté for a while
  • Add onion paste and sauté till raw smell goes off.
  • Add tomato paste and continue to cook.
  • Add cashew paste and mix well
  • Add the cooked aloo and mutter, Adjust the consistency. You can use the stock if required.
  • Add red chili powder, garam masala, a pinch of turmeric powder, ½ sp sugar and salt to taste and cook till everything mixed well.
  • Add fresh cream of 3 sp when you turn off the flame and mix well.
  • Garnish with fresh finely chopped coriander leaves and serve hot with chapatti/roti.


No comments:

Post a Comment