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:
- Add all the ingredients to ¾ cup of water and cook on a slow flame for about 15 minutes.
- Cool and blend to a smooth paste. Keep aside.
How to proceed:
- Heat the oil in a pan, add the Elaichi, Tejpatta and ginger-garlic paste and sauté for a few seconds.
- Add dahi, haldi powder, chilli powder and the white gravy.
- Mix well and cook for 2 to 3 minutes stirring continuously so the gravy does not curdle.
- Add the potatoes, peas, Punjabi garam masala, sugar, cream, salt and ½ cup of water and simmer for about 5 minutes.
- Serve hot garnished with dhania.
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