9799692b348 Nivedhanam: Mushroom Aloo Mutter

Thursday, June 27, 2013

Mushroom Aloo Mutter

For Vegan Thursdays, I chose to write Mushroom Aloo (Potato) Mutter (Peas) which is a great side served with rice or roti or naan. It tastes best when served hot. You can skip the peas soaking part if it is made with frozen peas, in which case, just thaw it.
Mushroom Aloo Mutter - IMG_4001
Peas – 1 cup
Onion (chopped) – 1 cup
Tomato (chopped) – ½ cup
Green Chili – 4
Coriander Leaves – 1 table spoon
Ginger (grated) – 1 tea spoon
Garlic (minced) – 5 cloves
Cinnamon Stick – 1 inch
Cloves – 4
Bay Leaf – 1
Cardamom – 2
Cumin Seeds – ½ tea spoon
Fennel Seeds – ½ tea spoon
Turmeric Powder – ½ tea spoon
Garam Masala – 1 table spoon
Tomato Paste – 1 table spoon
Salt – 1 ½ tea spoons
Water – As needed
Oil or Ghee – 2 table spoons
Cashew – 1 table spoon
Potato (cubed)– 2 
Mushroom Aloo Mutter - IMG_4002
Soak the peas for at least 3 hours. Wash and pressure cook the peas until cooked well. It should not become mashed. If using frozen cooked peas, ignore this step..
Boil the potatoes in microwave for 5 minutes and drain all the water and set aside.
Heat a pan and add oil or ghee and once hot, add cashew and sauté till golden color
Add bay leaves, cumin seeds, cinnamon stick, cloves, fennel seeds and after 30 seconds, add crushed cardamom and keep stirring and after 30 more seconds, add green chili, ginger and garlic and sauté well till the garlic is well done
Add onions, salt and tomato paste and sauté till the onions are clear and add the tomatoes and cook till the tomatoes are soft
Add mushrooms and sauté.
Add turmeric powder, salt and garam masala
Add 1 cup water and bring this to boil
After 2 – 3 minutes of boiling add the cooked peas and potatoes and cook for another 2 – 3 minutes
Remove from heat and garnish with coriander leaves
Mushroom Aloo Mutter is now ready to be served!!!

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