{"id":4390,"date":"2013-06-08T10:35:14","date_gmt":"2013-06-08T17:35:14","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4390"},"modified":"2014-04-14T15:05:37","modified_gmt":"2014-04-14T22:05:37","slug":"aloo-mutter-panjabi-potato-pea-subji","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/aloo-mutter-panjabi-potato-pea-subji\/","title":{"rendered":"Aloo Mutter (Panjabi Potato & Pea Subji)"},"content":{"rendered":"
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Aloo mutter is a Punjabi dish of potatoes and peas. A while back I posted another not so traditional version of aloo mutter<\/a> which is much more saucy and tomatoey. Today I post a more traditional version that has a few tomatoes, but it is more dry and all about the potatoes and peas. I based my recipe on\u00a0Honey What’s Cooking’s blog<\/a>.<\/p>\n

2 tablespoons olive oil
\n1 teaspoon cumin seeds
\n1 big onion chopped
\n2 garlic cloves chopped
\n1 piece ginger minced
\n2 green chilis chopped
\n3 tomatoes chopped
\n1 teaspoon turmeric
\n1\/2 teaspoon chili powder
\n2 teaspoons coriander powder
\n1\/2 teaspoon garam masala
\nSalt
\n3\/4 pound potatoes (I used one baking potato and 4 little potatoes)
\n1 cup peas
\nCilantro<\/p>\n

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  1. Heat the olive oil in a medium sized pan over medium heat to medium high heat.<\/li>\n
  2. Add cumin seeds and saute until they brown.<\/li>\n
  3. Add the onion and cook for a few minutes.<\/li>\n
  4. Add the garlic, ginger and green chilis and cook for a few more minutes.<\/li>\n
  5. Add the turmeric, chili powder, coriander powder, garam masala, and salt.<\/li>\n
  6. Add the potatoes and a little water, cover and cook for 5-10 minutes, stirring occasionally.<\/li>\n
  7. Add the peas and more water if necessary (I kept adding a little more water as the potatoes cooked).<\/li>\n
  8. Cook until the potatoes are tender.<\/li>\n
  9. Top with cilantro and serve with roti, rice, yogurt and papad!<\/li>\n<\/ol>\n

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