SIDE DISH GRAVY NO.2 ALOO MUTTER

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Aaloo Mutter
Ingredients
Boiled potatoes: 3 medium size (cut into small pieces)
Boiled peas: 1 small cup
Onions: 2 medium (thinly sliced)
Ginger garlic paste: 2 tablespoon
Fresh tomato puree: (from 2 medium size tomatoes)
Red chilli powder: 2 tablespoon
Coriander powder: 2 tablespoon
Garam masala: 1 tablespoon
Cashew nut paste: 2 tablespoon
Jeera: 1 teaspoon
Salt: to taste
Oil: 2-3 tablespoon
Ghee/ butter: 1 tablespoon
Coriander leaves: 1 bunch
Water: 1 cup

Preparations
Take a kadai, heat oil and add jeera to it, then put thinly sliced onions and fry them well till light brown.
Now add ginger garlic paste& cook well. Then add tomato puree and salt. Cook for 5 minutes.
Now add red chilli powder, coriander powder (To get the red colour for the curry, make a thick paste of red chilli powder, coriander powder and little water)
Fry the masalas well till it loses the raw smell. Add water if needed. Now add cashew nut paste. This will thicken the gravy. Check whether salt is needed for gravy.
Now add boiled potatoes and peas and let it cook well with masala in low heat. Last add the coriander leaves and ghee (butter) and cook for 2 minutes.
Tasty Aaloo Mutter Ready!!!
Serve with rotis, chappathis, puris and even with rice