A North Indian dish, Aaloo Mutter is good to have with both chapathi as well as rice. The recipe i'm giving you is for a thick gravy. If you would like to have a thin gravy then you may increase the quantity of water by about 1/2 a cup. My recipe is made with dry peas which are easily available in grocery stores throughout the year and i'm cooking it in the pressure cooker.
Serves 6
Ingredients:
Dry Peas - 1 cup ( wash and soak in water overnight)
Potato - 1 large ( wash, peel and cut into big cubesand soak in water for 5 mins to remove starch, keep them big or else they will disintegrate in the p.c.)
Jeera - 1 tsp
Onions - 4 nos. large, slice thinly
Tomato - 1 no. small size, well ripened and soft, chopped roughly
Corriander leaves for garnishing
Turmeric pwd - 1/2 tsp
Chilli pwd - 1/2 tsp
Corriander pwd - 4 tsp(heaped)
Salt to taste
Oil - 2 tbsp
Masala:
Green Chilli - 2 nos
Ginger - 1" piece
Garlic - 5 cloves
Water - 3 tsp
Grind the above ingredients to a fine paste.
Method of Preparation:
1. Heat oil in the P.C. and add jeera seeds.
2. When they splutter add sliced onions and fry till transparent.
3. When the onions have turned transparent all the ground paste and fry for 5 mins on high heat or until the raw smell goes.
4. Lower heat and add turmeric, chilli and corriander pwds. Fry for just a minute.
5. Add tomatoes and mix well. Fry on medium heat for 2- 3 mins.
6. Drain the water in which you have soaked the potaoes and peas and add it to the masala. Mix well.
Add salt to taste.
7. Add water just enough to cover the peas. Close lid of the P.C. with weight on and look on medium heat untill you hear 2 whistles. If you are using the time method, first bring to full pressure on high heat and then cook for about 15- 20 min on medium heat untill you get the 2nd whistle. Let the pressure come down on its own.
8.Open the P.C. lid only after the pressure has gone completely( about 15-20 mins). Pour onto your serving bowl and garnish with chopped corriander leaves. Serve hot.
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