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Aloo Mutter Curry

Aloo Mutter Curry Recipe


  • 4 to 6 medium sized potatoes
  • 1 cup of fresh peas
  • 2 medium sized onions
  • 4 to 5 cloves of garlic
  • 1-inch piece of ginger
  • 1 cup of chopped tomatoes
  • ½ tsp of turmeric powder
  • 2 tsp of coriander powder
  • ½ tsp of red chilly powder
  • 1 tsp of garam masala
  • Salt to taste
  • 1tbsp of dried fenugreek or kasoori methi leaves
  • 2 tbsp of oil for cooking

How to Make Aloo Mutter Curry:

Peel off the skin of potatoes, wash them and cut them into small pieces. Likewise, separate the peas from the pods and wash them. Take chopped onion, garlic cloves and ginger piece in the blender and blend the ingredients into a fine paste.

Place the cooking pan on the stove, pour oil in it. When the oil is warm, add the onion-garlic- ginger paste to it, and also add a bit of water. Turn down the flame and add turmeric powder, coriander powder, chilly powder, garam masala and salt. Stir the mixture until it is golden brown and the oil separates out on the sides of the pan. Add chopped tomatoes, aloo, mutter, some water, and cover the pan.

Once, the sabzi is well-cooked and the gravy has thickened, turn off the flame of the stove. Serve aloo mutter curry in a bowl and garnish it with dried kasoori methi leaves. Aloo mutter curry goes well with parathas and phulka rotis.

Aloo mutter curry is not only a rich source of calories, but also provides vitamins, minerals and other essential nutrients in large amounts. This curry is a good resource of Vitamin C, Vitamin B6, Calcium, Phosphorus, Iron, Magnesium and Zinc. Moreover, aloo mutter curry prevents indigestion and constipation, improves cardio-vascular health and strengthens the immune system. It also helps to enhance carbohydrate metabolism, nerve function and energy production.