Shadiyon Wala Aloo Mutter Gravy (Rich Potato and Peas Gravy in Tomato Sauce)

Having lived in Lucknow for a long time,I always used to enjoy the marriages,receptions and parties we were invited to – maybe more to savour the delicious food and less to show off my newest dress!I can always vouch for food being delicious then as it was (and is) a rule that all of Lucknow’s food must have the needed “Zayka” – a term for the exact taste,consistency and flavour under one roof!The Nawabs who ruled the land almost 2 centuries back were thorough perfectionists in what they ate and so employed versatile,talented cooks who used to make everyone salivate by just a mention of the gourmet!

The Nawabs were purely die hard meat eaters who ate anything from goat meat (called mutton),chicken,and game.Pork was avoided and there was a great deal of experimentation on various mixtures of spices.There were many vegetarians who were the Nawab’s favourites and he made the cooks make sumptuous delights for them which were passed on through the ages!Paneer and Mushroom (Dhingri/Kumbhi) were highlighted in this era as shows my recipe Dhingri Dulma which is both a Paneer and Mushroom combination!

See the recipe link here :

Dhingri Dulma (an Awadhi recipe from the Nawab’s Kitchen)

However simple vegetables like Potato,Peas (available only in winters),Cabbage,Cauliflower,Brinjal and Gourds were also made into very tempting sides as well as desserts which were loved to pieces by the vegetarian courtiers!

This recipe of Aloo Mutter (Aloo means Potato and Mutter means Peas) was one of the highlights of the elaborate feasts which the Nawab gave!In course of time this recipe was used to grace occasions like marriages,parties and celebrations.This recipe is loved by all those who has had it and they personally go to the cooking place to ask the cook the recipe.Now the cook might be wanting to “save his business” and so smile and avoid conversation or staunchly keep quiet,while the people asking the recipe might be disappointed as they did not get the recipe.He might also give part of the recipe or if he is a really good man (pun intended) give them the whole recipe!

Someone gave this recipe the right term – “Shadiyon wala Aloo Mutter” or the curry made during marriages!I have posted the recipe which will be a gem in your recipe book and the best accompaniment to pair with this is either Poori or Kachori.Then come the flatbreads – Paratha and Roti.You can also pair it with rice and serve it with Jeera Pulao or plain rice!Your wish,and if you ask my opinion – yes Poori,that too hot and fresh,fluffed up Pooris or crispy Kachoris!It will be so yummy that everyone will remember the taste for days!So let us make the recipe now!

Preparation Time : 1 hour

Makes : 5 – 6 servings

INGREDIENTS

250 gms (1 cup) Peas – fresh/frozen

4 medium boiled and peeled Potatoes

2 Tomatoes

1 – 2 Green Chillies

1 big/2 small Onions – finely chopped

1 inch piece Ginger

4 cloves Garlic(optional)

1 tsp Cumin seeds (jeera)

1/4 tsp Asafoetida (Heeng)

Salt to taste

1 tsp sugar

1/2 tsp roasted and powdered Cumin powder (Jeera)

1/2 tsp Garam Masala

1 tsp Kasoori Methi

2 tbsp oil

2 tbsp finely chopped Coriander leaves

Masala mix :

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1 tsp Gram Flour/Garbanzo Bean flour (Besan)

The final tempering (tadka):

1 tbsp butter

1 1/2 tsp Kashmiri chilli powder

METHOD

Puree Tomatoes,green chillies,ginger and garlic and keep aside.Mix all the ingredients under “Masala Mix” in a small bowl.

Heat oil and add cumin seeds and Asafoetida.When the seeds turn brown,add the onions.Fry till translucent and add the prepared and mixed dry masala with 1 tbsp of water to prevent sticking.Let the masala coat the onions and be fried well after which you will add the finely ground tomato paste.

On medium heat allow the tomato paste to fry till the oil floats on top.Then add 1 tsp salt and 1 tsp sugar and mix well.Add the peas and mix.

NOTE : If the Peas are fresh,cook them for 10 minutes,but if they are frozen then cook them for 3 – 4 minutes and proceed with the recipe.

Add 1/2 cup water.Close lid and cook the peas as per instructions above.Mash 3 – 4 potato pieces and add them as well as the rest of the potato pieces into the gravy.Now check for salt and add more if required.Also add roasted cumin powder and kasoori methi and mix well.Close lid and let the masalas be absorbed into the gravy.Take off heat.

Heat the butter and add the Kashmiri chilli powder to it.Pour on top of the Aloo Mutter and sprinkle the chopped coriander leaves and close lid again.Leave for 15 minutes and serve warm with roti,poori,paratha,jeera pulao or plain rice!