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Aloo Mutter ( Healthy Subzi)


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Potassium-rich potatoes combine with peas in this all time favourite. For additional fibre, keep the potato peels intact.

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Makes 4 servings
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Ingredients

Method
For the makhani gravy
  1. Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft. Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
  2. Blend the tomato mixture to a smooth purée.
  3. Heat the oil in a non-stick pan and add the cumin seeds.
  4. When the seeds crackle, add the kasuri methi, red chilli powder, boiled potatoes and peas and sauté for a few seconds.
  5. Add the puréed tomato mixture, sugar and salt and bring to a boil.
  6. Add the corn flour and milk mixture and simmer for a few minutes till the gravy thickens.
  7. Serve hot, garnished with coriander.
Nutrient values per serving
EnergyFatFibrePotassiumCarbohydrateIronProtein
137 kcal. 2.9 gm. 2.4 gm. 333.6 mg. 23.0 gm. 1.6 mg. 4.8 gm.
RECIPE SOURCE : Healthy SubzisBuy this cookbook
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