Tuesday, 17 July 2012

Aloo Mutter Tariwale - Punjabi Subzi Recipe

Aloo Mutter Tariwale - Punjabi Subzi Recipe

Aloo and peas cooked in rich curd-based gravy. Although it may take longer, it is good to cook the vegetables in the gravy itself as it absorbs the flavour well.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings


For The White Gravy:
1/2 cup sliced onions
3 tbsp cashewnuts (kaju)
1 to 2 tbsp melon seeds (charmagaz)
2 green chillies

Other Ingredients:
1 1/2 cups boiled and cubed potatoes
1 1/2 cups boiled green peas
2 cardamoms (elaichi)
1 bayleaf (tejpatta)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup thick fresh curds (dahi) , whisked
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp punjabi garam masala
1/2 tsp sugar
2 tbsp fresh cream
3 tsp oil
Salt to taste

For The Garnish:
2 tbsp chopped coriander (dhania)

Preparation Method:
For the white gravy

Add all the ingredients to ¾ cup of water and cook on a slow flame for about 15 minutes.
Cool and blend to a smooth paste. Keep aside.

How to proceed:

Heat the oil in a pan, add the cardamom, bayleaf and ginger-garlic paste and sauté for a few seconds.
Add the curds, turmeric powder, chilli powder and the white gravy.
Mix well and cook for 2 to 3 minutes stirring continuously so the gravy does not curdle.
Add the potatoes, peas, punjabi garam masala, sugar, cream, salt and ½ cup of water and simmer for about 5 minutes.
Serve hot garnished with coriander.

No comments:

Post a Comment