Saturday, July 03, 2010

Aaloo, mutter and tamater sabzi

This is the recipe for my current favourite vegetable. Translated to english, it means Potato, peas and tomatoes. (makes sabzi to serve 4). Dedicated to my mom since she makes this dish in the most awesome way I have ever tasted it to be and to sandy since he is going to learn it this time ;)


Medium sized aaloo(potatoes); boiled: about 3 nos
Fresh green peas: about 100g
Medium sized tomates: about 4 nos.
Clarified Butter (Ghee): 1 Tbsp
Hing (asafoetida): 1/2 tsp
Cumin seeds (jeera): 1 1/2 tsp
Turmeric (haldi): 1/4 tsp
Salt (namak): to taste
Red chilli powder (this is mainly used for the red color): 1/4 tsp (or to taste)
Fresh green chilli (cut and seeded): 1/2 nos.
Dhania and jeera powder: 1 tsp
Fresh corriander leaves: (to garnish)

  1. You need not skin the boiled potatoes. Just cut it into about 1/2" X 1/2" cubes
  2. Heat the ghee and when it is hot, add the hing, jeera and green chilli to it. When the jeera starts popping, and water to it
  3. Add peas to the water, and boil them till they are soft
  4. Now, cut the tomatoes (unskinned) into small pieces and add it to the boiling water and peas. Keep boiling till the tomatoes have softened
  5. Now, add the cut potatoes into the mixture and add red chilli powder, dhania and jeera powder, turmeric and salt
  6. Boil for about 2 more minutes till the potatoes have soaked the gravy
  7. Garnish with fresh corriander leaves and cover or serve

Monday, June 28, 2010