Tuesday, 28 February 2017

DHABA STYLE ALOO MUTTER CURRY

Recently i got this recipe from my dear sister Pratima. She has started exploring the kitchen and also experimenting new recipes. She succeeded all the time and her dishes are really finger licking dishes. her family is praising her culinary skills. She got this recipe from someone else and she passed it to me. Here is the result:
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.
Serve dhaba style Aloo Mutter curry with Chappati/Pulka


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