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Member since April 2003

Aloo Mutter

What you need: 

2 or 3 potatoes (use two if they're big, 3 if they're smallish)
2 tomatoes, chopped
1/2 cup peas (I use canned sweet peas)
4 tablespoon soy margarine
1/2 to 1 meduim onion, chopped, (depending on how much you like onion)
2 garlic cloves, chopped OR 1 1/2 to 2 teaspoon garlic powder
2 cloves
2 bay leaves
1 cinnamon stick
1 teaspoon garam masala (available at ethnic grocery stores or at
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
salt to taste

What you do: 

1. Heat margarine in a pan on stovetop at medium temp.
2. Add onion and saute until golden
3. Add cloves, bay leaves, cinnamon stick, and garlic and stir fry 2 min.
4. Add garam masala, chili powder, turmeric, coriander, tomatoes, and salt. Mix together well.
5. Add potatoes. Pour in water and bring to a boil.
6. Add peas and lower heat. Cover. Let simmer 15 min. (until potatoes are soft and done)

Preparation Time: 
Cooking Time: 
Recipe Category: 


This turned out pretty good the first time I made it, but I have to say that you need to chop the potatoes up finer than it says... I would say to do what the comment says about cutting lengthwise, then again, then in 1/4" strips but then cut those pieces in half again because even with the smaller pieces mine definitely took longer than 15 minutes to get the potatoes tender!  It took more like 30 minutes for my version to get everything just right once I started simmering.  Also, watch out for the cinnamon stick... if you leave it in the whole time, it will give your dish a sweet overtone that you may not want.  I will discard the cinnamon stick after the first five minutes or so of cooking from now on.


I love getting this at a restaurant in town, but I can't always get there. I made this last night and it turned out great. It was a lot easier than I expected. Plus for what I paid for the ingredients I get 3-4 meals instead of just one! I can't wait to get home to eat the leftovers tonight! I wish I would have brought them for lunch.


I think this is good for people who think "Indian" equals "scarily spicy."  The flavor is spot on without being intimidating to heat-phobes.  That being said, I love spicy food and would probably add more chili powder or something.  Great recipe for using up whatcha got: I added mushrooms and broccoli that were itchin' to be consumed.  BP is right about flavor the next day, too.  A little meddlin' made a delicious difference!  thanks!


I made this for dinner tonight pretty much as is except i threw in a few more vegies. Really delicious, smells great cooking on the stove and partner and i loved it. Thanks, will make this often  :)

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