Alu Mattar (Potato and Peas Gravy)

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This is a standard dish and needs no detailed introduction. Alu Muttar masala dish is a side dish for Rotis, chapathis and puris. We can use either the fresh green peas or the dried ones, also if available the frozen or the tinned even. Fresh peas cooks faster and tastes yummy. It is easy to prepare and could be a party dish as well.

What you need to have:

Boiled Potato &green peas

Boiled Potatoes & fresh Green peas

Green peas – 200 grams

Potato – 100 grams

For Masala:

Onion (big) – 3

Ginger – 1/2″ piece

Garlic cloves – 3-4

Termeric powder -1/2 teaspoon

Chillie powder – 1 spoon

Garam masala powder – 1 teaspoon

Cashews a few

Cumin seeds – 1/2 teaspoon

Tomato – 1

Ingredients of the  Wet masala

Ingredients of the Wet Masala

What you do with what you have:

1. Wash,peal and cook potatoes in a cooker. Also boil green peas in the cooker.

2. Cut Onions and tomatoes and keep aside. Prepare a paste of Ginger and Garlic paste by just mashing them together ( or you may use readymade paste)

3. Place a broad based bowl on medium flame with 3-4 teaspoons of cooking oil in it. Add cut Onions,Tomatoes and a little salt to it and saute for around 10 minutes till it is shallow fried but not burnt.

4. Once fried add Turmeric powder, Chili powder, Cashews and Ginger-Garlic paste to it while continuing to fry them for a while. Cool this fried mixture and run it in the mixer/blender to a fine consistency.

5. Transfer the ground mixture to a bowl. Add cooked potatoes and Green peas from Step 1 and bring it to boil adding cumin seeds, till the mixture leaves a layer of oil on the sides of the bowl on a medium flame.

Ready to serve dish Alu Muttar masala

Ready to serve Alu Muttar masala

6. Garnish with Coriander leaves and serve hot with Chapathi, Puri or even Roasted Bread.

What to remember :

1. If as you are cooking you realize you have put a little too much of salt, adding a few pieces of potatoes can do the trick and restore some normalcy to the dish. This is true of not just this dish, but many other dishes where adding potato would not be out of place. See some previous cooking tips here.

2. If one is using the dry peas, it has to be soaked overnight in water and then cooked.

3. Cashew is added to thicken the dish, and also for extra flavour

How long it takes : 45 minutes

Number of Servings: 6

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6 thoughts on “Alu Mattar (Potato and Peas Gravy)

    Rashmi said:
    June 4, 2008 at 7:35 pm

    I love the heaped spoon of chili powder !

    Dr.Anjali Harsha said:
    June 11, 2008 at 4:07 pm

    Hi Pratibha aunty,
    We(me & Kshama)made aloo mutter today for chapathis. Was Yummy……….
    If possible, pls tell us how to cut the stalk for coffee-chocolate biscuit, wanna try it soon esp. since Kshama’s bday is coming up soon.
    thanks a ton!
    Warm regards,
    Anjali

    Swetha said:
    July 16, 2008 at 8:28 am

    This was the first time I made an attempt to cook and I chose this recipe (Alu Mattar) to start off. It tasted so good and everyone at home liked it very much. I also tried the Alu capsicum masala the next day and got really wonderful compliments from my dad and mom. Now want to try lot more of your recipes.

    prathibalrao responded:
    July 16, 2008 at 10:23 am

    Hi Swetha,
    Thanx a lot for your comments. Do give a try to some more from my blog and lemme know.

    sumaiyah jeelani said:
    June 24, 2009 at 8:22 am

    thanks a lot its looks easy way.. i shall try and get back to u.

      prathibalrao responded:
      June 24, 2009 at 4:42 pm

      Hi sumaiyah Jeelani,

      Actually this is a simple version of the recipe and a good one for starters.

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