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.

Ingredients
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

 

Method:

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.