Aloo Muttar is a modern British Indian Restaurant (BIR) recipe for a classic lightly-curried dish of potatoes and peas typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic British version of: Aloo Muttar.
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This is a traditional British Indian Restaurant accompaniment of potatoes (aloo) in a mild curry sauce finished with peas base prepared just as it would be in your local Indian restaurant. This is based on a Punjabi original.
Ingredients:
400g (14 oz) potatoes, cut into 5cm (2 in) chunks
2 tbsp ghee
2 tsp ginger-garlic paste
200g (7 oz) peas (fresh or frozen)
160g Base Curry Sauce (base curry sauce or Indian restaurant curry base)
salt, to taste
few coriander leaves to garnish (optional)
For the Spice Mix:
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp garam masala
Method:
Peel the potatoes, cut into 5cm (2 in) chunks and boil until cooked (15-20 minutes). While they are cooking mix the Spice Mix ingredients with enough water to form a sloppy paste. Once the potatoes are cooked, drain in a colander and set aside.
Heat the ghee in a pan or wok over medium heat. Add the ginger-garlic paste and cook for 1 minute.
Add the Spice Mix paste and cook for 2 minutes. The mixture should now should now be thick and gloopy.
Pour in the Base Curry Sauce and cook for 2 minutes. Add the peas and cook for 3 minutes more.
Add the salt and potatoes, mix carefully so as not to break the potatoes, and cook until heated through.
Turned into a warmed serving bowl, garnish with the coriander (cilantro) leaves (if using) and serve.
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