Aloo Mutter

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 3 cups chopped tomatoes
• 1/2 cup chopped onions
• 2 large garlic (lehsun) cloves chopped
• 25 mm (12") ginger (adrak) chopped
• 2 cloves (laung / lavang)
• 25 mm. (1")cinnamon (dalchini)
• 1/4 cup chopped red pumpkin (bhopla / kaddu)
• 2 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp chilli powder
• 12 to 15 small potatoes boiled with the skin
• 3/4 cup boiled green peas
• 1/2 tsp sugar
• salt to taste
• 1/2 tsp cornflour dissolved in
• 1/2 cup low-fat milk
• 1 tbsp chopped coriander (dhania)

Method

1. Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water in a deep pan and cook on a slow flame till the vegetables are soft.
2. Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
3. Blend the tomato mixture in a mixer to a smooth purée. Keep aside.
4. Heat the oil in a non-stick kadhai and add the cumin seeds.
5. When the seeds crackle, add the dried fenugreek leaves, chilli powder, potatoes and green peas and sauté on a medium flame for a few seconds.
6. Add the prepared tomato puréed mixture, sugar and salt, mix well and bring to boil.
7. Add the cornflour-milk mixture, mix well and simmer for a few minutes till the gravy thickens.
8. Serve hot garnished with coriander.