Aloo Mutter
Aloo Mutter is a favorite among the Indian curries we make at home. It is so easy and fast to make!
Our version of this delightful Indian potato curry with green peas is healthy and light, as we only use a minimum of canola oil to cook the Indian spices and gravy for the curry.
You can enjoy it with Indian basmati rice, healthy brown rice, or Indian bread like roti or paratha. Just be sure to skip the ghee (clarified butter) when you reach for the bread - your heart and your waistline will thank you!
Serves: 4 / Ready in: 30 minutes
Great for: vegan, heart healthy, low cholesterol, vegan Indian recipes, vegan curry
Ingredients:
1 pound organic potatoes, washed and cut into 1-inch cubes
1 cup frozen green peas
1 medium onion, diced
2 serrano chiles, chopped
2 organic tomatoes, diced
1/2 fresh lime
1 tablespoon coconut oil
2 teaspoons black mustard seeds
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon asafetida (Indian or Asian shops have this)
1 teaspoon chili powder
1/4 cup of curry leaves
1 tablespoon cumin seeds
1/2 cup fresh cilantro leaves
Salt and pepper to taste
Directions:
Bring water to boil for the potatoes and boil them until they have just a little bite left.
Heat the coconut oil in a large saucepan on medium heat and add the mustard seeds, cumin seeds, and curry leaves. Cover the pan as the mustard seeds will pop out of the pan once hot, and may burn you. After you hear the popping sound, open the lid carefully and add the onion and chili peppers. Sauté until the onions are golden brown.
Add three cups of water, the peas, ginger, turmeric, asafetida, chili powder, and some salt to the pot. Simmer for about 10 minutes.
Once the potatoes are cooked, strain them and keep the potato boiling water aside for later use. Add the potatoes to the curry pot and mix everything well.
Switch off the heat, squirt the fresh lime into the curry, stir, and add the fresh cilantro leaves.You can serve this yummy Indian aloo mutter with white basmati rice, healthy brown rice, or Indian bread.
