AALU MUTTER - Step by Step recipe

If you ask me which is the best side dish for Roti - I would instantly say it is "Aalu Mutter". Yes , I admit that I love Paneer Butter Masala, Malai Kofta and all other exotic dishes with Roti. But when you are really really tired and want something quick to bite into, then this is the most simple and humble dish that you can think of. AM can be prepared without much ground work. Roti and Aalu Mutter tastes great when someone makes it for you piping hot.

Slurp!! Slurp!!

This humble dish was introduced to me by Shikha, who is more than an elder sister to me and an extended family. Shikha lives in Jamshedpur with her husband and two lovable children Kushi and Rishi. I used to drop in at their place unannounced just to have hot Rotis or Aalu Parathas and her ever tasty accompaniments. Aalu Mutter was one of my favourites from her preparation. She has been making Rotis since she was a 5 year old girl which was very evident with the way she used to quickly roll out perfect circles out of the dough and I used to watch her with rapt attention. I consider her my Guru when it comes to basics of Roti making.  Thank you and Love you Shiku!!

Try this simple recipe and I am sure you will like it.

RECIPE SOURCE : Shikha Rathi

Preparation time: 10 mins                        Cooking Time:  15 mins             Serves : 3

INGREDIENTS
2 Potatoes boiled and cubed
1 handful plus a little of fresh or frozen green peas
2 Onions chopped
2 big Tomatoes chopped
2 tbsp of chopped Ginger
1 tsp of coriander seeds
1 tsp of cumin seeds/ shah jeera
2 red chilies
3 to 4 green chillies slit (refer notes given below)
1 tsp turmeric powder
1/2 tsp garam masala powder ( optional)
Sugar 1 tsp
Salt to taste
1tbsp ghee + 1 tsp oil

METHOD

• Pressure cook  or Microwave the Potatoes and green peas and set aside.

• Powder the coriander seeds and cumin seeds along with the red chillies until coarse. 

• Heat the Ghee and oil in a thick bottomed Kadai. When hot, add the chopped Onions, ginger and slit green chillies and saute until transparent.

• Next add the Tomatoes and saute until done. Add a little salt at this stage. It cooks faster. now add the salt, turmeric powder and sugar and saute well.

• Add 1/2 cup of water and allow the mixture to cook for 2 to 3 minutes. Then add the cooked Potatoes, green peas, coriander + cumin powder + garam masala powder and mix well. Simmer and cook with a lid closed until the spice is well absorbed by the vegetables.

• The Vegetable mixture will itself ooze out sufficient water to allow the vegetables to cook in the broth. You can taste the sabji at this stage and adjust salt or spice as preferred. 
• Switch off the stove and garnish with Cilantro/ Coriander.

• Serve hot with Phulkas or Rotis.

NOTES

• The above version is a semi dry sabji. If you like the gravy type, then make a paste out of Onion and Tomatoes in addition to the quantities mentioned and cook along with the gravy.
• Garlic and Garam Masala are optional in this recipe. You can add it if you like the taste. The final dish tastes different with the addition of different ingredients.
• Please adjust the quantity of chillies according to your preference as the above measurements are given based on my family's needs. Please remember that Potato based dishes always call for a higher spice requirement compared to other vegetables. Potatoes can take more spice.
• AM can also goes well with Puris and as Sandwich fillings. You can store the leftover in your refrigerator and save on breakfast preparation time.