Name Aloo Mutter - Potato & Pea Curry


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  • Serves: 2
  • Complexity: easy
  • kcal: 1 Sin on Green, 12 Sins on Original
  • Origin: Indian
Aloo Mutter - Potato & Pea Curry


  • 1 tsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 large onion, sliced into half rings
  • 454g/1 lb potatoes, peeled & chopped into 1cm cubes
  • 4 tomatoes, chopped finely
  • 227ml/8 fl oz water
  • 1 green chilli, seeds removed & chopped
  • 3 garlic cloves, crushed
  • 1 tbsp freshly grated ginger
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garam masala
  • 170g/6 oz frozen peas
  • salt & ground black pepper
  • chopped fresh coriander, to garnish

Pour the oil into a heavy-based saucepan and add the cumin and mustard seeds. Place the lid on the saucepan and heat gently, the seeds will begin to jump and pop. Add the remaining ingredients (apart from the peas and coriander), bring to the boil and simmer for 10-15 minutes until the potato starts to soften. Stir in the peas, season to taste, and cook for further 5-10 minutes until the vegetables are tender, adding more liquid if necessary. Garnish with the coriander.

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