Sukhi Aloo Mutter - Dry Potatoes and Green Peas in a Spicy Tangy Sauce - Low Fat, Healthy and Easy Version

Aloo Mutter is a staple in most North Indian households. What could be more tasty than Potatoes in a Spicy Tangy Sauce. It can be prepared as a Dry Subzi or a Gravy Curry. I usually make the Gravy Version. Today I decided to make the Dry Version and we all loved it.



Aloo Dishes are prepared by frying potatoes which adds to the fat content. You might think, what is Aloo Mutter without the potatoes being fried. You can in for a surprise.

Also if you are wondering what's with the Easy Version - well, I have not even pealed the baby potatoes. It added to awesomeness of this dish!



Ingredients

Baby Potatoes about 750gm
Frozen Green Peas 3 cups
Onions 2
Tomatoes 5
Cumin 1 tsp
Ginger 1 inch piece
Garlic 6-7 pods
Red Chilli Powder 2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric 1 tsp

Oil and salt to taste

Method of Preparation

1. Pressure cook the potatoes for 1 whistle. Drain them and keep aside. You can just use them with the peal on. No need to peal them!! You can alternately boil the potatoes  in a pot of water till it is cooked.

2. Microwave peas for 5-6 min.

3. Heat oil in a pan. Add the Cumin.

4. When it sizzles, add the finely chopped onions. Saute till they are almost browned.

5. Add paste of ginger and garlic. Saute for a couple more minutes.

6. Make a paste of the tomatoes. Add to the pan. It will be very watery at this stage. Cook till all the water is absorbed and oil starts to ooze out. Very Important that all water is drained.

7. Add the chilli powder, coriander powder, cumin powder, turmeric and salt. Mix well and cook for another minute.

8. Add the boiled potatoes and peas. Mix everything together. Make sure you do not break/mash the potatoes.

9. Cook in low flame for a couple more minutes.

Serve with some warm Roti or Naan. Makes an excellent Sandwich stuffer too.