Simple and Tasty: Aloo Mutter

One of the things I like most about aloo-mutter is that at any given time, I probably have all the ingredients at hand. If I'm not mistaken, there was a time in the not-so-distant past when Pranav and I ate either aloo-mutter or mutter-paneer every weekend. There's just something about the spicy tomato gravy, the soft green peas, and the delicious chunks of potato that make this dish feel like home. The following recipe will guide you through making a simple yet tasty version of aloo-mutter.

Aloo-Mutter (serves 3-4)

• 2 small diced potatoes
• 1 medium chopped onion
• 1 1/2 cups defrosted green peas
• 2 medium chopped tomatoes
• 2 cloves garlic (crushed)
• 1 tsp shaved ginger
• fresh coriander or dhania for garnish
• some freshly chopped pepper of any kind (optional)
• 1/2 tsp turmeric or haldi
• 1/2 tsp red chili powder or lal mirch
• 1/2 tsp whole cumin seeds or jeera
• 1/2 tsp garam masala
• 1 tsp coriander powder or dhania 
• 2 tsp of ghee or clarified butter (may substitute olive oil or any other vegetable oil)
• 1 bay leaf
• salt to taste
• 3/4 cups water

Start by heating the ghee in a pressure cooker. When it's hot enough, add the whole cumin seeds. You can test the temperature of the ghee by dropping one seed first, and if it crackles, then the ghee is hot enough. While the cumin is still crackling, add the chopped onion, garlic and ginger. Stir these together and let the mixture cook until the onions are translucent. Now add the tomatoes, the fresh pepper, and the remaining spices.

Stir the ingredients together and cover the lid of the cooker, but don't close it completely. Let the contents simmer for a short while until the tomatoes are soft and mushy. Now go ahead and add the potatoes. After stirring gently, add the water and some salt. Close the lid, and let everything cook for 1 or 2 whistles. 

Remove the cooker from the stove and wait for it to finish hissing. Check the potatoes to see that they're cooked - a knife should go right through. Now add the defrosted peas, and any additional salt. Combine everything by gently stirring, and close the cooker once more for the peas to absorb the flavour of the curry.

Before serving, remove the bay leaf and garnish with freshly chopped coriander. Aloo-mutter is best enjoyed over basmati rice, but can be eaten with naan or chapati as well. For a great combination, try a side of raita or spiced yoghurt. 

Bon appétit!