AuthorSweta Shukla
DifficultyIntermediate
Yields1 Serving
1

Open the Lid and heat oil. Add cumin seeds and fry for few seconds until aromatic.
Add chopped onion and sauté until it just soft and pink.
Add potato cubes, ginger garlic paste and green chilies. Sauté for another 30 seconds.
Cover with glass lid or any tight fitting lid and let the potato cook for 3-4 minutes.
Add peas and mix. Saute for a minute.
Then add turmeric powder, coriander powder and red chili powder and mix.
Add pureed tomatoes and saute for a minute. If needed, dad 2 tablespoons of water to deglaze if anything is stuck at the bottom.
Add salt, garam masala powder, water and mix.
Close the lid of the cooker with pressure valve in sealing position and cook on high pressure for 5 minutes.
Once the cooker whistles, do quick release, the open the cooker. Add chopped coriander leaves and dill leaves. Mix well, close the cooker and let it rest for couple of minutes.
Dish out and serve hot aloo mutter with phulkas or rice.

CategoryCuisineCooking Method

Ingredients

Directions

1

Open the Lid and heat oil. Add cumin seeds and fry for few seconds until aromatic.
Add chopped onion and sauté until it just soft and pink.
Add potato cubes, ginger garlic paste and green chilies. Sauté for another 30 seconds.
Cover with glass lid or any tight fitting lid and let the potato cook for 3-4 minutes.
Add peas and mix. Saute for a minute.
Then add turmeric powder, coriander powder and red chili powder and mix.
Add pureed tomatoes and saute for a minute. If needed, dad 2 tablespoons of water to deglaze if anything is stuck at the bottom.
Add salt, garam masala powder, water and mix.
Close the lid of the cooker with pressure valve in sealing position and cook on high pressure for 5 minutes.
Once the cooker whistles, do quick release, the open the cooker. Add chopped coriander leaves and dill leaves. Mix well, close the cooker and let it rest for couple of minutes.
Dish out and serve hot aloo mutter with phulkas or rice.

Aalu matar Recipe