Aloo Mutter (Dry Sabzi)
Aloo mutter is a spinoff of aloo jeera (Indian curried potatoes and peas with cumin seeds). This dish is a dry sabzi, meaning it doesn't have a sauce. It goes great with roti or naan.
Ingredients
- 5 medium yellow potatoes, cubed
- 1 bag of frozen peas
- 2 tsp cumin seeds
- 3 tbsp olive oil
- 2 tsp coriander cumin powder
- 2 tsp garam masala (can substitute curry powder)
- 1 tsp chili powder
- ½ tsp turmeric
- cayenne pepper (as needed for spice level)
- salt (to taste)
Instructions
- Bring water to boil on stovetop. While it is heating up, wash and cut up potatoes.
- Once water is boiling, boil potatoes until easily pierced with a fork (~20 minutes) but judge with tenderness as all potatoes cook slightly different.
- Once the potato tenderness is about right, add the peas.
- Cook the peas and potatoes for another 3 minutes. Drain and rinse with cold water (I do it all in the same colander since it's all added together at the same time later).
- In a large skillet or dutch oven, heat olive oil. Add the cumin seeds until they start to sizzle.
- Add all the dry spices and allow them to be fully absorbed into the olive oil. Mix well.
- Stir in the potatoes and peas. Make sure to coat all the peas and potatoes with spices.
- Allow to cook over medium heat for 5 minutes.
- Optional: Top with cilantro and a squeeze of lime or lemon juice. Serve warm with a chapati (roti), naan, or over rice.
Nutrition
Serving: 1servingCalories: 368kcalCarbohydrates: 58gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 33mgPotassium: 1330mgFiber: 10gSugar: 6gVitamin A: 768IUVitamin C: 81mgCalcium: 60mgIron: 4mg
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