Aloo Mutter ( Pressure Cooker )

by Tarla Dalal

Added to 15 cookbooks
This recipe has been viewed 5967 times

Aloo mutter, one of the quickest vegetables to prepare, it will come to your rescue whenever you are pressed for time! tomato puree gives a nice, evenly coated texture to this subzi.

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Whistles: High 2, Low 1
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
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Ingredients

2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1 1/4 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1/4 cup tomato puree
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp garam masala
1 1/2 cups peeled and chopped potatoes
1 cup green peas
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

Heat the oil in a pressure cooker and add the cumin seeds.
When the seeds crackle, add the onions, ginger, garlic and green chillies and sauté on a medium flame till the onions turn translucent.
Add the tomatoes, tomato purée, turmeric powder, chilli powder, coriander- cumin seeds powder and garam masala and sauté on a medium flame for another 2 minutes.
Add the potatoes, green peas, ¾ cup of hot water and salt, mix well and pressure cook on a high flame for 2 whistles.
Lower the flame and pressure cook for another whistle.
Allow the steam to escape using natural release method, ( refer handy tip ) before opening the lid.
Serve hot garnished with coriander.

Handy tip:

Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.

RECIPE SOURCE : Pressure Cooker Recipes