Aloo Mutter, Aloo Matar Pressure Cooker Recipe
by Tarla Dalal
Added to 53 cookbooks
This recipe has been viewed 70709 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.
- 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.
- 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.
Nutrient values per serving
|Vitamin A||188.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1 mg|
|Vitamin C||22.9 mg|
|Folic Acid||22.7 mcg|
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