Aloo mutter

For the second week of this mega marathon I have chosen pulses, excluding lentils since I am dedicating one whole week for the lentils.

 The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (not elsewhere specified – minor pulses that don’t fall into one of the other categories). Source: pulses.org

Pulses are very high in protein and fibre, and are low in fat. Pulses are a great tasting addition to any diet. They are rich in fibre and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health, pulses are unique foods in their ability to reduce the environmental footprint of our grocery carts. Put it all together and these sensational seeds are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet.

Aloo Matar Gravy is a classic Punjabi dish prepared with potatoes and peas. It goes well not only with roti, paratha, naan but also with jeera pulao, vegetable pulao, ghee rice etc. aloo mutter is generally made with fresh peas but in the off-season when fresh peas is not available, we can make it with frozen peas or dried peas.

   Ingredients:

   Finely chopped onions -1 cup

   Ginger garlic paste - 1 tsp

   Tomato puree - 1 cup

   Boiled potatoes -1 1/4 cup

   Green peas (dried or frozen/fresh) - 1/2 cup 

   Salt - as needed

   Turmeric powder -1/4 tsp

   Chilli powder - 1-1 1/2 tsp

   Coriander powder -2 tsp

   Garam masala powder- 1 tsp 

   Cashew nuts - 5-6 

   For the seasoning :

   Oil -2 tbsp

   Cumin seeds/ jeera - 1 tsp

Method:

• If using dried peas, then soak the peas overnight. In the morning cook this with enough water in a pressure cooker for about 3 whistles.
• If using fresh or frozen peas, Cook peas in a little hot water until soft and keep it aside.
• Pressure cook potatoes for 3 whistles. Peel the skin and cut it into cubes.
• Soak cashew nuts in 2 tbsp of hot water for 15 minutes. Grind it to a fine paste.
• Heat 2 tbsp of oil, add cumin seeds, when it sizzles, add finely chopped onions and saute until onions turn golden brown. Continuous stirring is required for even browning. You can add a little salt to the onions to brown faster.
• Add ginger garlic paste and saute until the raw flavor of the paste goes. 
• Once the onion browns, add tomato purees and all the spice powders and salt needed. Cook in medium flame until the tomato oozes out oil. 
• Once the tomato puree gets cooked well, add the cashew nut paste.This is added only for thickening and giving the gravy a creamy and rich texture.
• Cook for a few more minutes after adding the cashew nut paste. Now add the boiled potato cubes and boiled peas and mix well with the masala.
• Now add 1 cup of water and mix well. 
• Simmer and cook covered for another 6-7 minutes. Garnish with coriander leaves.

Serve with parathas or ghee rice!!!

Notes:

• You can substitute the cashewnut paste with cream (malai)- reduce the flame to low and then add cream.
• Never add water without cooking the tomatoes well.
• You can adjust the consistency of the gravy according to your personal preferences.

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