Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of India with this irresistible Aloo Mutter Masala! Imagine tender potatoes and sweet green peas swimming in a rich, aromatic sauce that promises to turn an ordinary meal into an extraordinary feast. Whether you're a seasoned cook or a kitchen novice, this side dish is about to become your new obsession - guaranteed to impress family and friends with its bold flavors and restaurant-quality taste.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium potatoes, cubed
- 1 cup green peas
- 1 onion, chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and peel the potatoes, then cut them into uniform medium-sized cubes to ensure even cooking.
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds.
- Add chopped onions and sauté until they turn golden brown and translucent, approximately 3-4 minutes.
- Stir in ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- Pour in the tomato puree and cook the mixture until the oil starts to separate from the masala, which typically takes about 5 minutes.
- Add cubed potatoes, green peas, salt, and garam masala. Mix well to coat the vegetables with the spice mixture.
- Cover the pan and cook on low-medium heat for 12-15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Check potato tenderness by piercing with a fork. Once potatoes are soft but not mushy, remove from heat.
- Garnish with freshly chopped cilantro leaves and serve hot alongside fresh rotis.
Tips
- Choose the right potatoes: Use firm, waxy potatoes that hold their shape during cooking, like Yukon Gold or red potatoes.
- Uniform cutting matters: Cut potatoes into similar-sized cubes to ensure even cooking and consistent texture.
- Toast your spices: Take an extra minute to toast cumin seeds in hot oil to release their maximum flavor potential.
- Low and slow is the secret: Cook the dish on low-medium heat to allow flavors to develop and prevent burning.
- Fresh is best: Use fresh ginger-garlic paste and cilantro for the most vibrant taste and aroma.
- Don't rush the masala: Let the tomato puree cook until oil separates to develop a rich, deep flavor base.
- Optional enhancement: For a creamier texture, you can add a splash of cream or yogurt at the end of cooking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
