Vegan Curry: Aloo Mutter

As a Westerner looking into Indian Cuisine I find it interesting that different dishes, using the same spices, are called by different names. These names sometimes refer to cooking utensils, different regions, the use of nuts and coconut milk, but always the same spices.

I am going on a journey to find dishes that will make sense to a Western mind, as to why they are different. And the first recipe we are going to cook is Aloo Mutter.

Aloo is potatoes. Mutter is fresh green peas. There are recipes where they add cauliflower, which is called Gobi.

I have always been keen to cook with spices and herbs, and the joy of making a fresh Masala is part of this journey.

South Africans eat Curry made with beef mince, potatoes, and chutney, usually sweet. I have found that the process we use differs greatly from the traditional Indian way. I guess it is because of the Malay influence in South Africa.

Please join me on this journey and learn with me the difference between North and South Indian Cuisine. They have Mongolian influences, Jewish influences, as well as Chinese. I am excited to share my experiences and practical advice with you.

Aloo Mutter

Ingredients

  • Potatoes
  • Turmeric
  • Cumin
  • Salt
  • Lemon
  • Coriander
  • Bombay Masala – The Original Bombay Delite
  • Lemon Juice
  • Mustard Seeds
  • Tomato Puree – Canned
  • Tomato and Onions – Canned
  • Green Peas, frozen
  • Rice

We start with the rice. We make our in the Microwave with boiled water.

Then the aloo, potatoes. Cook them until they are soft. Cut them in halves. Fry the potatoes in Cumin, Turmeric with plenty salt. Once they’ve reached the desired crispiness, remove from the pan and set aside.

Fry the lemon – we dry whole lemons in the sun, then grind it to a thin powder – with the coriander and the masala. Add the lemon juice and mustards seeds. Fry until the oils are released, careful not to burn the spices. Add the tomato and onions, and the tomato puree. Mix well, and let it sit for a beat.

Add the cooked potato halves to the sauce, and let it sit. Add the peas, and mix, gently so as not to break the potato halves.

Let the curry sit, cooking, until the oil and the sauce separate.

Dish over the rice and enjoy. It’s quite a full and heavy curry, the potatoes are excellently soft and imbued with flavour and the green peas are a light addition, surprisingly sweet

We loved this, it was not wildly strange but definitely worth a revisit.

Happy Cooking Dollas.

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