I have been craving a big Indian feast and managed to find the time this weekend. I used to do big Indian meals a lot more often, but its been a while. I came across this dish while I was hunting for a new vegetable dish and gave it a go. It is pretty mild.The only change I would make would be to cook for longer. The 15 minutes didn't allow enough time to cook the potato through.
I used a bit more fresh ginger than the recipe called for and used tinned tomatoes rather than peeling and de-seeding them.
I served it with roti, rice, poppadoms and a chicken curry. A very filling and satisfying meal.
Aloo mutter - potato & pea curry
SERVES: 4
If you want more protein, it’s also good with cubes of paneer cheese. I like to serve it with roti or chapatti bread.
2 tablespoons canola oil
2 onions, finely chopped
3 cloves garlic, minced
3cm piece ginger, peeled, grated
600g floury potatoes (I used Red Rascal), peeled, cut into 2cm cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli flakes (or more if you prefer it hotter)
2 tomatoes, peeled, seeds removed, finely chopped
2 cups vegetable stock (or water)
1 teaspoon sea salt
1 cup frozen peas
Heat the oil in a saucepan over medium heat then add the onions. Cook until soft then add the garlic ginger and potatoes and cook for 2 minutes, stirring occasionally. Add the cumin, coriander, garam masala, turmeric and chilli flakes then cook for a few minutes until fragrant. Add the tomatoes and cook gently for a few minutes before adding the stock or water and salt. Bring to the boil then simmer gently for 15–20 minutes or until the potatoes are just tender. Stir in the peas and cook for a few more minutes until cooked through. Serve with Indian bread.
2 tablespoons canola oil
2 onions, finely chopped
3 cloves garlic, minced
3cm piece ginger, peeled, grated
600g floury potatoes (I used Red Rascal), peeled, cut into 2cm cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli flakes (or more if you prefer it hotter)
2 tomatoes, peeled, seeds removed, finely chopped
2 cups vegetable stock (or water)
1 teaspoon sea salt
1 cup frozen peas
Heat the oil in a saucepan over medium heat then add the onions. Cook until soft then add the garlic ginger and potatoes and cook for 2 minutes, stirring occasionally. Add the cumin, coriander, garam masala, turmeric and chilli flakes then cook for a few minutes until fragrant. Add the tomatoes and cook gently for a few minutes before adding the stock or water and salt. Bring to the boil then simmer gently for 15–20 minutes or until the potatoes are just tender. Stir in the peas and cook for a few more minutes until cooked through. Serve with Indian bread.
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