Quick and Easy Aloo Mutter CurryVeg

1

In a mixer, grind the chopped onion, ginger, garlic, and green chili until you achieve a smooth paste.

2

Heat the oil in a pan. Once hot, add the cumin seeds. When they begin to crackle, add the asafoetida followed by the prepared onion paste. Sauté the paste until it turns a light golden brown.

3

Add the tomato puree to the pan and mix well. Incorporate the red chili powder, garam masala, salt, and sugar. Cook this mixture for about 7 to 8 minutes, or until the tomato puree has thickened and is almost dry.

4

Pour in water as needed to reach your desired gravy consistency, then stir in the cream (or malai) to add richness.

5

Finally, add the boiled green peas, boiled and diced potatoes, and fresh coriander leaves. Mix everything together and cook for a few more minutes until the dish is heated through.

6

Your Aloo Mutter is ready to be served hot alongside your favorite Indian flatbread, such as roti, chapati, or paratha.