Ingredients:
- Potatoes Red/White 10 small size
- Large Red Onion half 1/2
- 1 Large Tomato
- Peas 1/2 cup
- Green chillies 4-5
- Ginger 1-2 inches long
- Garlic 5 - cloves
- Fresh Corriander leaves
- Cumin/Jeera
- Salt
- Oil
Masala Items
- Fenugreek leaves/Kasoori Methi
- Corriander Powder 1/2 spoon
- Dry Mango Powder/Aamchur 1/2 spoon
- Pinch of Turmeric
- LG/Asafoetida
- Red chilli powder 1/2 spoon
Prep:
- Cut the potatoes into large long pieces and soak them in water for about 1 hour to remove excess starch
- Make small pieces of ginger and garlic and grind them to a paste
- Cut the onion into small pieces and then grind it into a paste with green chilli
- Puree half the tomato and dice the remaining half
- Chop Fresh corriander and keep aside covered
- Mix Aamchur, Chilli powder and Corriander powder in 1/4 cup of water and keep aside
Method:
- Heat some oil in a wide pan (Make sure the pan has a lid, as you have to cook the dish covered)
- Add cumin/geera seeds, when they are done, add some LG/Asafetida
- Now add ginger garlic paste and wait for it to fry, when done add the onion paste and turmeric and fry till brown
- Add the tomato puree and the the diced tomatoes till the mixture forms a nice sauce
- Now stir in the contents of the masala mix to this sauce and let it cook on medium flame
- Crush in some kasoori methi and add half the chopped fresh corriander
- Drain water from the potatoes and add them along with peas
- Add salt to taste and mix the contents well. There should be a good coating of sauce on all the potatoes
- Cover with lid and let it cook on low flame
- Occasionally, open to mix the contents and drain water condensed on inner surface of lid
- When the potatoes are done, add remaining chopped corriander and mix well
- Taste to adjust for salt
- Enjoy with Rice dishes or Roti
Note: You can add Cauliflower flowerlets to make it aaloo mutter gobi
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