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Aloo Mutter (आलु मटर)

About Aloo Mutter (आलु मटर)

Aloo Mutter, meaning potatoes and peas, is a beloved vegetarian curry in Nepal. It's a staple in many Nepali households, often enjoyed as a comforting and flavorful everyday meal. This dish showcases the simplicity and deliciousness of Nepali cooking, highlighting fresh vegetables and aromatic spices.

Picture of Aloo Mutter

History

While the exact origins of Aloo Mutter are difficult to pinpoint, its presence in Nepal is intertwined with the country's agricultural landscape and culinary traditions. Potatoes and peas are common crops in Nepal, making this dish a natural and economical choice for many. The use of spices like cumin, coriander, and turmeric reflect the influence of Indian cuisine on Nepali food, which has been a part of the region's history for centuries. Over time, each household and region has adapted the recipe with subtle variations, reflecting local tastes and available ingredients. Aloo Mutter has become ingrained in Nepali culinary culture, enjoyed by people from all walks of life, from casual family dinners to celebratory feasts.

Fact 1

Aloo Mutter is a highly customizable dish; variations exist based on the spices used and other vegetables added.

How to prepare?

Potatoes (cubed) - 2 largeGreen Peas - 1 cupOnion (finely chopped) - 1 mediumTomato (finely chopped) - 1 mediumGinger-garlic paste - 1 tablespoonTurmeric powder - 1/2 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonRed chili powder - 1/2 teaspoon (or to taste)Garam masala - 1/4 teaspoonCooking oil - 2 tablespoonsSalt - to tasteFresh coriander leaves (chopped) - 2 tablespoons

Learn step by step to prepare Aloo Mutter

  • 1
    Heat oil in a pan or pot over medium heat.
  • 2
    Add chopped onion and saute until golden brown.
  • 3
    Add ginger-garlic paste and cook for a minute until fragrant.
  • 4
    Add chopped tomatoes, turmeric powder, cumin powder, coriander powder, and red chili powder. Cook until tomatoes are soft.
  • 5
    Add the cubed potatoes and salt and mix well. Cook for 2-3 minutes.
  • 6
    Add green peas and stir. Add water (1/2 cup -1 cup) until the potatoes are submerged.
  • 7
    Cover and cook until potatoes are tender, usually around 15 minutes. Add more water if necessary.
  • 8
    Once the vegetables are tender, add garam masala and chopped coriander. Simmer for another 2-3 minutes.
  • 9
    Adjust salt according to your preference.
  • 10
    Serve hot with rice, roti, or naan.
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