Aloo Mutter Tariwale, Punjabi Tariwale Aloo Matar

by Tarla Dalal

Aloo Mutter Tariwale, aloo and peas cooked in rich curd-based gravy. Taste best when served with rotis or parathas and rice.

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This luscious Punjabi subzi features the standard combo of potato and peas, but in an enticing new form.

Here, the duo is soaked in a tantalizing gravy of curds, spices and a special blend of onions, cashewnuts, melon seeds and green chillies. With curds and fresh cream, the Aloo Mutter Tariwale has rich consistency that pleases the diner.

Make sure you simmer for the required time so that the potatoes imbibe the flavours, but do not overdo it lest the curd becomes watery.

Serve piping hot with Chapati , Hariyali Roti or Makhani Roti .

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Aloo Mutter Tariwale, Punjabi Tariwale Aloo Matar recipe - How to make Aloo Mutter Tariwale, Punjabi Tariwale Aloo Matar

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Preparation Time: 15 mins Cooking Time: 24 mins Total Time: 39 mins 4Makes 4 servings
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Ingredients

For The White Gravy Mixture
1/2 cup sliced onions
1/4 cup cashewnuts (kaju)
2 tbsp melon seeds (charmagaz)
1 tbsp chopped green chillies

Other Ingredients
1 1/2 cups boiled and peeled potato cubes
1 1/2 cups boiled green peas
2 tsp oil
2 cardamoms
1 bayleaf (tejpatta)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup whisked thick fresh curds (dahi)
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp garam masala
1/2 tsp sugar
2 tbsp fresh cream
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
For the white gravy

Combine all the ingredients along with ¾ cup of water in a deep non-stick pan, mix well and cook on a slow flame for 15 minutes, while stirring occasionally.
Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside.

How to proceed

Heat the oil in a deep non-stick pan, add the cardamom, bayleaf and ginger-garlic paste and sauté on a medium flame for a few seconds.
Add the curds, turmeric powder, chilli powder and the prepared white gravy mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the garam masala, sugar, fresh cream, potatoes, green peas, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Serve hot garnished with coriander.