The most easiest recipe that comes to my mind when I am asked to prepare veggies is Aloo mutter. Back home it always happened that we made combo veggies more than one curry that had a common ingredient so if mom made aloo mutter it meant aloo gobhi or aloo kheema or gobhi kheema was simmering in the next pot. Recently I learned from my friend Shweta how to make all of these recipes without onions and I must say I was excited to taste something without onion. This recipe however will have onions and I will share the non- onion recipes later. I won't call my recipe authentically North Indian but I am sure my mom learnt it from some North Indian friend of hers how else would alu bainga, aloo gobhi make it to a Keralite kitchen? I could have this on and on. Hope you like it too.
Ingredients for Aloo mutter
Potatoes- 2 large cubed
Green peas ( frozen or fresh) - 200 gm
Onions- 2 sliced
Ginger garlic paste- 2 tsp
Green chillies- 3-4
Tomatoes- 2 blanched and chopped
Turmeric powder- 1 tsp
Chilli powder- 2 tsp
Kashmiri chilli powder- 1 tsp
Garam masala - a pinch
Salt- a pinch
Oil- 2 tbsp
Kasoori methi- 2 tsp
Cilantro- 3 stalks
Directions
Heat oil in a pan and add ginger garlic paste. When the paste starts to brown add the onions followed by tomatoes. Add salt so that the tomatoes mash well. Add the spices and a bit of water to form a thick gravy. Into this gravy add the peas and potatoes and let it cook on slow flame. When the peas and potatoes are cooked to your preference garnish with cilantro and kasoori methi.
Aloo mutter goes well with rotis as well as rice.
Waiting to post non veg recipes after easter till then enjoy the vegetarian feast here. I have an interesting pesto sauce veggies recipe on the guest entry coming up soon so please drop by soon.
Labels: Lenten cuisine, Veg curries
