The easiest way to make Aloo Mutter Masala – let’s see how to prepare super delicious side dish.
- Green peas – 300 gm
- Potato – 500 gm (3 medium sized potatoes)
- Kasuri methi – 1 tbsp
- Oil – 100 ml
- Onion – 200 gm (or 3 medium sized onions)
- Cumin – 1/2 tbsp
- Green Chilli – 3
- Tomato – 200 gm (3 medium sized)
- Coriander powder – 1 tbsp
- Salt – 1/2 tbsp
- Kashmiri chilli – 1/4 tbsp
- Maggie Masala – 2 packs (5 rupees packet)
- Coriander leaves – few
- Water – as required
Things to be done before we start cooking
- Buy green peas with skin – so that we can obtain fresh peas.
- Avoid buying the peas readily available without skins, in small packets.
- Remove the skin and obtain the peas from inside and put them in a bowl full of water.
- Chop the onions and potatoes to medium sized pieces (don’t cut too small).
Steps to Prepare
Place a big pan on the burner. Set the flame to be high.
Allow the pan to heat – once the pan is hot – turn the flame to LOW.
Add 1 tablespoon of ‘Kasuri Methi’ to the hot pan.
Stir for 10 seconds. This will make sure the Kasuri methi is dried fully and becomes crispy.
(This is done to make sure that kasuri methi gives out good smell and becomes easy to grind).
After kasuri methi becomes crispy, transfer it to a small bowl – keep it aside.
Place the big pan again on the burner.
Pour 100 ml of oil on the pan. Let the oil get hot.
Once the oil is hot – add 1/2 tablespoon of cumin. Stir it for 3 seconds.
Now, we need to keep flame in LOW and then
- Put the chopped onions into the pan.
- Then, add 300 grams of green peas.
- Next, add the chopped potatoes.
- Add the chopped tomatoes.
- Stir the contents gently to mix the contents.
Now we need to add the below things to the pan.
- Coriander powder – 1 tablespoon
- Kashmiri chilli powder – 1/4 tablespoon
(this is added to give colour to our gravy, we can skip adding this chili powder if we don’t prefer)
- Salt – 1/2 tablespoon
Let’s stir to make sure all the contents mix up well and uniformly.
Add water as needed – make sure that all vegetables in the pan are immersed under water.
Close the pan with a suitable lid. Keep the flame in LOW.
Let the contents cook for almost 30 minutes. This will ensure all the vegetables are cooked completely.
In time intervals, open the lid, stir gently for 5 seconds – repeat stirring 3 or 4 times in this 30 min.
After 30 minutes of cooking in low flame – remove the lid.
Add powdered ‘kasuri methi’ (just break the dried leaves into small – using our fingers itself).
(Note: The kasuri methi gives good flavour to our curry – if unavailable we can skip adding this).
Add 2 packets of maggi masala. Mix the contents well by stirring for 10 seconds.
Turn off the flame. Garnish with coriander leaves.
This aloo mutter masala tastes well as a side dish for roti, parotta and even rice.