Aloo mutter or Potato and peas gravy is a popular vegetarian delicacy often served with roti, paratha or naan . I often make this gravy at home as it is flavorful, easy to make and delicious. Aloo mutter gravy can also be used along with tomato ketchup to make chapathi rolls for our kids' lunch box.


2 large potatoes (skin peeled and cut into large chunks)
½ cup green peas
4 tbsp oil
1 tsp cumin seeds (zeera)
1 onion finely chopped
1 tbsp ginger garlic paste
1 tsp red chilli powder
1 tsp salt (or to taste)
3 tomatoes deseeded and pureed
1/2 tsp garam masala powder
2 to 3 cups water
A handful of Chopped coriander leaves


  • Heat oil in a pan, add cumin seeds and allow them to sputter.
  • Next add onions and saute for a few minutes till the onions turn golden and soft.
  • Now add ginger garlic paste and saute for a minute in medium flame till the raw smell goes.
  • Then add salt, red chilli powder, and tomato puree.
  • Cook for 2 to 3 minutes while stirring occasionally till oil starts separating.
  • Now add garam masala powder, kasuri methi and coriander leaves and mix well.
  • Add the peas and potatoes and give a quick mix.
  • Then add water and bring the gravy to a boil.
  • Close a lid and cook for 8 to 10 minutes till the potatoes and peas are cooked.
  • It has to have a thick gravy consistency.
  • Once done, switch off the gas and transfer the gravy to a serving bowl.
  • Garnish with coriander leaves and serve hot with roti, naan or paratha . Aloo mutter also tastes great with rice and curry.

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