Rajasthani aaloo mutter

    25 mins

    I make aaloo mutter whenever I can't think of anything else! This is one dish my son loves second helpings of.


    Washington, United States
    1 person made this

    Serves: 2 

    • 3 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 medium-sized onion (chopped)
    • 3-4 cloves of garlic (chopped)
    • 4 small potatoes (cut into small pieces)
    • 1/2 cup curd
    • 1 teaspoon red chilli powder
    • 1/4 teaspoon turmeric powder
    • 4 teaspoons dhaniya powder
    • 1/2 cup peas

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a pan. Add cumin seeds; when they turn brown add onion and garlic. Cook until the onions turn transparent.
    2. Add potatoes and curd to the pan. Mix well, add the remaining masalas and peas.
    3. Pour in one cup of water and cook until the potatoes are tender. Serve hot.

    Serving suggestion

    Garnish with coriander leaves and serve with hot chapattis.

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