|DHABA STYLE ALOO MUTTER CURRY|
WHAT YOU NEED:
Fresh Peas - 1 cup
Potatoes - 2-3,
FOR THE MASALA:
Onion - 1, grated
Tomatoes - 3,medium, pureed
Ginger, garlic paste - 2 tsp, ginger 1 inch+garlic-4 cloves
Cumin seeds 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Red chilli powder - 2 tsp, or to taste
Kasoori mathi- 1/2 tsp
Salt - to taste
Oil - as needed
Coriander leaves - to garnish
For seasoning :
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig
Asafoetida - 2 pinches
|THIS IMAGE IS FROM PRATHIMA'S CORNER|
HOW TO MAKE :
Heat 2 tsp oil in kadahi, when hot add mustard seeds to splutter.
Add cumin seeds and asafoetida. Then add curry leaves and stir well.
Then add potato cubes and fresh peas along with half cup water.
Add little salt and allow to cook covered on medium heat, It will take 8 - 10 minutes to cook.
In another kadahi, heat 2 tbsp oil, add cumin seeds.
Add ginger garlic paste, fry till you get the aroma.
Then add grated onion, sprinkle little salt and stir fry till it is golden brown.
Now add Tomato puree, saute.
Add Red chilli powder, turmeric powder, coriander powder and powdered kasoori methi. Mix well.
Now add cooked peas and potato mixture in to the gravy. The curry should be not thick or runny, so add 1-2 tbsp water, saute well.
Check the salt and chilli powder, add if it is less.
Finally add coriander leaves.
Note : In the original recipe, You can add any greens like palak . I have not added.
Also You can add fresh methi leaves instead of kasoori methi.
|PEAS POTATO CURRY.|