Aloo Mutter Korma
by Tarla Dalal
Added to 218 cookbooks
This recipe has been viewed 145559 times
The traditional aloo-mutter combination is here in a new zero oil avatar, tasty as ever! Refrigerate boiled potatoes and boiled green peas and make this subzi in just a few minutes anytime you wish to.
Since green peas are crammed with fibre, it is indeed a health treat for your heart, as fibre helps to remove excess fat (cholesterol) from the body.
Serve this semi-dry subzi along with Dahiwali Toovar Dal , Sprouts and Veggie Salad , Phulkas and Cooked Rice for a satiating oil free meal.
- Heat a non-stick kadhai on a medium flame and when hot, add the cumin seeds and dry roast for about 10 seconds.
- Add the onions and cook till they turn brown while stirring continuously.
- Add the ginger-green chilli paste, garlic paste and tomatoes and simmer till the tomatoes are cooked.
- Add the turmeric powder, chilli powder, garam masala, sugar, peas and potatoes and cook for 4 to 5 minutes.
- Add 1/2 cup water and salt and simmer till the gravy thickens.
- Serve hot garnished with coriander.
Nutrient values per serving
|Energy|| 89 kcal|
|Protein|| 3.9 gm|
|Carbohydrate|| 17.9 gm|
|Invisible Fat|| 0.2gm|
|Fibre|| 2.1 gm|
|Potassium|| 194.3 mg|
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