Restaurant Style Aloo Mutter

This Restaurant Style Aloo Mutter recipe will come to the rescue when you want to recreate restaurant styled food. North-Indian food is one of the most popular cuisines in India. Aloo Mutter definitely makes it to the top of any vegetarian dishes prominent in most Indian restaurants. This super easy recipe on its own is Vegan too.

Aloo Mutter is such a great recipe that goes well with Indian breads. Serve with rotis, parathas or ever rice such as jeera (cumin) rice or mutter (peas) pulao. A delicious tomato and onion curry made with cumin powder, coriander powder and garam masala powder and ofcourse potato and green peas is just the perfect comfort curry.

This dish on its own is a really delicious vegan curry. However, there are different ways you can spruce up this curry, you can toss in paneer cubes instead of potatoes and make a paneer mutter masala as well. But my favourite is with potatoes.

Print Recipe

Aloo Mutter

A tomato-ey curry with Potatoes and Garden Peas

Course

Main Dish

Cuisine

Indian

Prep Time

15 mins

Cook Time

30 mins

Servings

people

Ingredients

• 2.5 tbsp vegetable oil
• 2 medium onions grind
• 2-3 large tomatoes grind
• 1 inch Ginger grind
• 4-5 cloves garlic grind
• 1 green chilli grind
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp Kashmiri red chilli powder
• 1/2 to 1 tsp garam masala powder
• Salt to taste
• 4-5 large potatoes cut into cubes
• 150 gms green peas frozen or fresh
• coriander leaves finely chopped

Course Main Dish Cuisine Indian Prep Time 15 mins Cook Time 30 mins Servings people Ingredients 2.5 tbsp vegetable oil 2 medium onions grind 2-3 large tomatoes grind 1 inch Ginger grind 4-5 cloves garlic grind 1 green chilli grind 1 tsp turmeric powder 2 tsp coriander powder 1 tsp cumin powder 2 tsp Kashmiri red chilli powder 1/2 to 1 tsp garam masala powder Salt to taste 4-5 large potatoes cut into cubes 150 gms green peas frozen or fresh coriander leaves finely chopped

Recipe Notes

1. Grind tomatoes, onions, garlic, ginger and green chilli to a smooth paste.
2. In a pan, heat vegetable oil.
3. When oil is hot, add the ground paste to it and cook for about 10 mins with the lid on.
4. Add cumin powder, coriander powder, garam masala powder, turmeric powder and red chilli powder.
5. Stir the spices into the ground curry paste.
6. Put the lid back on and cook until you can see the oil separate from the curry.
7. Now, add in the potatoes and the green peas.
8. Add a cup of water, salt to taste and mix well.
9. Put the lid back on and cook until the potatoes are cooked.
10. Reduce the flame and bring curry to the boil.
11. Garnish with the coriander leaves.
12. Serve hot with rotis/parathas.

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