Dhabewali Aloo Mutter

Wish you all a very happy and rocking 2013. Since I am fond of Street food, I thought of starting the first post of the year with a very popular Curry - Aloo Mutter, but with a twist. In contrast to the conventional Aloo Mutter sabzi, this dish is made and served in a Roadside Dhaba (roadside restaurants found on national highways) style. So it contains loads of oil and butter. But we can indulge into such type of vegetables once in a while. The highlight of this recipe is that it has been made without using Garam Masala.

Servings: Approx. 4 people

Pre-preparation:

For Onion paste:

Chop 3-4 onions coarsely. Transfer it into a blender and blend it into a smooth paste.

For Tomato paste:

Chop 4-5 tomatoes coarsely. Transfer it into a blender and blend it into a smooth paste

Ingredients:

For the Gravy:

3 tbspns Vegetable Oil

1 tbspn Butter

1 tspn Cumin seeds

1 tspn Ginger paste

1 tbspn Garlic paste

1 cup Onion paste

1 bowl Tomato paste

1 tbspn Red chilly powder

Salt to taste

For Aloo Mutter Sabzi:

3 tbspns Vegetable Oil

1 tbspn Salted Butter

1 tspn mustard seeds

2 tspns Cumin seeds

10-15 chopped Curry leaves

1 tspn Asafoetida

1/2 cup chopped Fenugreek leaves

1/2 cup chopped Spinach

1 tspn Red chilly powder

1 Glass water

2 cups boiled potato cubes (3-4 Potatoes)

1 cup boiled Green peas

1 tspn turmeric powder

2 tspns Coriander-Cumin powder

Salt to taste

Onion-Tomato Gravy

1/2 cup water

For Garnishing:

Chopped Coriander leaves

To serve with:

Roti / Naan / Paratha

Chopped Onion

Raw Mango Pickle

Method:

To make Gravy:

Heat Oil and butter in a pan. Add cumin seeds. When it crackles, add the Ginger paste, Garlic paste and saute for a minute. Then, add the Onion paste. Cook the Onion paste till it starts leaving oil from the sides. The add the tomato paste into it. Cook the gravy till it starts leaving oil from the sides. Now add the red chilly powder and salt. Mix well and transfer it into a bowl.

To make Dhabewali Aloo Mutter Sabzi:

Heat Oil and butter in a pan. Then add the mustard seeds and cumin seeds. When they crackle, add the chopped Curry leaves, Asafoetida and saute. Then add the fenugreek leaves and Spinach leaves and saute for a minute. Then add the red chilly powder and immediately add a glass of water to prevent the spices from burning. Then add boiled Potatoes and boiled Green peas. Mix well and add Turmeric powder, Coriander-Cumin Powder and salt to taste. Simmer it for 5 minutes. Then add the Onion-Tomato Gravy into it. Also add some water to adjust the consistency. Simmer it for few minutes. At the end, add chopped Coriander leaves and turn off the flame.

Serve hot with Roti, Naan along with chopped onion and pickle.

Notes:

If fresh fenugreek is not available, then Kasuri Methi may be used.

Stepwise Pictures: