Aloo Mutter Recipes

Steps:

• Spray saucepan over medium-high heat.
• Add onion and stir fry for 1-2 minutes till golden brown.
• Stir in tomatoes, salt, ground pepper and turmeric, stir fry for 1-2 minutes till tomatoes are tender.
• Stir in remaining ingredients, except the Garam Masaala, boil, then reduce to medium-low. Cover and simmer 5 minutes. Uncover and cook for 5 minutes until sauce is thick.
• Add Garam Masaala.

Steps:

• For the chaat masala: Combine the cumin, amchoor, kala namak, chile powder, black pepper and salt in a storage container with a tight-fitting lid. Store at room temperature for up 6 months.
• Cover the potatoes with cold water in a large pot. Bring to a boil and cook until tender, about 30 minutes. Add the peas to the same water and cook until bright green and tender, 3 to 4 minutes. Drain, remove the potatoes to a plate to cool and transfer the peas to the bowl of a food processor.
• For the filling: Add the ginger, sugar, 1 green chili, 1/2 cup cilantro, juice from half the lime, 1/2 teaspoon chaat masala and 1/2 teaspoon salt to the peas in the food processor and process in spurts until a rather coarse paste. Adjust with salt to taste. Remove half the paste for the filling (about 1/2 cup). Then make the chutney for serving: Add 2 tablespoons water, the remaining chilies, cilantro and lime juice to the food processor and pulse until it has the consistency of a fine pesto. Adjust seasoning with lime juice and salt to taste. Set aside.
• When the potatoes are cool enough to handle, remove the peels and transfer to a large bowl. Mash the potatoes. (I find it easier to coarsely grate the potatoes on a box grater and then mash.) There shouldn't be any large pieces but it shouldn't to be super smooth either. Add 1/4 cup breadcrumbs, 1 1/2 teaspoons chaat masala and 1 teaspoon salt. Mix well and adjust seasoning to taste with salt.
• Divide the potato mixture into approximately 12 equal-sized pieces (about 1/4 cup each). Rub a little bit of oil on cleaned and dried hands (it helps forming the patties) and roll into balls and then make an indentation in the center with your thumb. Spoon about 1/2 tablespoon of the reserved pea mixture into the indent and gently close the edges together to seal. Roll into a ball again and flatten into a patty about 1/2-inch-thick. (If a little pea mixture gets mixed with the potato part of the patty do not worry.) Repeat with rest of the balls and filling. If you have filling left, you can add it to the chutney.
• Add the remaining breadcrumbs on a plate or shallow bowl. Press both sides of each patty into the breadcrumbs to coat.
• Heat 2 to 3 tablespoons of oil in a large nonstick skillet over medium-high heat. When hot, add the patties in single layer batch, evenly spaced out. Fry until you get a nice golden crust, 3 to 4 minutes per side. Remove to paper towel-lined plate and sprinkle with salt. Wipe out the skillet with a couple paper towels. Repeat with more oil and the remaining patties. Serve hot with chutney.

Steps:

• Heat oil in the pan, and add the onions in along with the ginger garlic paste. Cook for 1 minute
• Add in the cloves, cinnamon stick, and bay leaves. Sauté for 2 minutes Add the garam masala, chili powder, turmeric, coriander powder, tomatoes and salt.
• Add in your diced potatoes, and peas. Mix and pour in 1 cup of water. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes.
• Serve with Indian flatbread or rice.

Steps:

• Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
• Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

Steps:

• Heat oil over medium heat.
• Add cumin seed and bay leaves.
• When seeds begin to splutter, add onion, garlic, and ginger paste and saute until oil separates.
• Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder.
• Stir fry until the oil separates.
• Add peas, potatoes, and green chilis and the rest of the tomato sauce and heat through.
• Take out the bay leaves.
• I like to serve this over jasmine rice with pita bread or naan. You can also add plain yogurt to taste if you desire a creamier dish.
• Enjoy!

Steps:

• To make the chappathi dough, mix the whole wheat flour,salt-1tsp,oil-2tsp with warm water in a mixing bowl so as to make a smooth pliable non sticky dough with approximately 1 cup warm water.
• Keep it covered.
• To prepare the stuffing boil the potatoes.
• and when cool enough to handle grate them.
• Boil the peas mash them coarsely.Keep these both aside.
• Heat oil in a pan and add cumin, once it crackles add the grated onion and over low flame,fry them till they are light brown but not burnt.
• Now mix in the ginger-green chili paste fry for a minute.Then mix in the dry powders-red chili powder, coriander powder, turmeric, cumin powder; mix well for a minute. Add the salt, chopped mint and coriander; mix well and add grated paneer, grated potato and mashed peas. Turn the flame to low and mix well and check for salt and if needed add some more.
• Now the stuffing is ready.
• From the prepared dough make roughly 10 equal sized balls.
• Divide the stuffing into same number but of a smaller size.
• Now take a dough ball, dredge it with little flour and roll it out into a 4 inch circle , now place one portion of stuffing in the centre, gather the sides to centre over the stuffing so as to cover it.
• Now place the stuffed side down and again dredge this stuffed ball with little flour. Roll this stuffed ball by applying medium pressure into a 6 inch circle of medium thickness. If you apply too much pressure, while rolling the stuffing will come out.
• So repeat the procedure with remaining dough balls and stuffing.
• Finally to cook these parathas heat a non stick frying pan, once hot, place the rolled paratha one at a time on the pan
• Cook till light brown spots appear on the underside,then flip over to cook the other side. Once cooked,spread little oil or butter on both sides.
• The parathas are now ready to be served with raita and pickle.