Aloo and mutter cooked in rich curd-based gravy. Although it may take longer, it is good to cook the vegetables in the gravy itself as it absorbs the flavour well.
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 6 servings
For The White Gravy
3/4 cup sliced onions
4 1/2 tbsp cashewnuts
1 1/2 to 3 tbsp melon seeds (charmagaz)
3 pcs green chillies
2 1/4 cups boiled and cubed potatoes
2 1/4 cups boiled green peas
3 pcs cardamoms (Green elaichi)
1 1/2 pcs bayleaf
3 tsp ginger-garlic paste
3/4 cup thick fresh curd (dahi) , whisked
1/3 tsp turmeric powder
1/3 tsp chilli powder
1/3 tsp punjabi garam masala
3/4 tsp sugar
3 tbsp fresh cream (you can avoid using or add little milk)
4 1/2 tsp oil
salt to taste
For The Garnish
3 tbsp chopped coriander
For the white gravy
- Add all the ingredients to ¾ cup of water and cook on a slow flame for about 15 minutes.
- Cool and blend to a smooth paste. Keep aside.
How to proceed
- Heat the oil in a pan, add the cardamom, bayleaf and ginger-garlic paste and sauté for a few seconds.
- Add the curd, turmeric powder, chilli powder and the white gravy.
- Mix well and cook for 2 to 3 minutes stirring continuously so the gravy does not curdle.
- Add the potatoes, peas, punjabi garam masala, sugar, cream, salt and ½ cup of water and simmer for about 5 minutes.
- Serve hot garnished with coriander.