Aloo Mutter Tariwale

Aloo and peas cooked in rich curd-based gravy. Although it may take longer, it is good to cook the vegetables in the gravy itself as it absorbs the flavour well.

For The White Gravy
Sliced onions 1/2 cup
Kaju 3 tbsp
Charmagaz 1 to 2 tbsp
Green chillies 2
Other Ingredients
Boiled and cubed Aloo 1 1/2 cups
Boiled Green peas 1 1/2 cups
Elaichi 2
Tej patta 1
Ginger-Garlic (Adrak-lehsun) paste 2 tsp
Fresh dahi whisked 2 cup thick
Haldi Powder 1/4 tsp
Chilli Powder 1/4 tsp
Punjabi garam masala 1/4 tsp
Sugar 1/2 tsp
Fresh Cream 2 tbsp
Oil 3 tsp
Salt To Taste
For The Garnish
Chopped Dhania 2 tbsp



For the white gravy:

  1. Add all the ingredients to ¾ cup of water and cook on a slow flame for about 15 minutes.
  2. Cool and blend to a smooth paste. Keep aside.

How to proceed:

  1. Heat the oil in a pan, add the Elaichi, Tejpatta and ginger-garlic paste and sauté for a few seconds.
  2. Add dahi, haldi powder, chilli powder and the white gravy.
  3. Mix well and cook for 2 to 3 minutes stirring continuously so the gravy does not curdle.
  4. Add the potatoes, peas, Punjabi garam masala, sugar, cream, salt and ½ cup of water and simmer for about 5 minutes.
  5. Serve hot garnished with dhania.