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Recipes,Vegetarian Mains

Oct 17, 2012




3-4 people



Potatoes and Peas make a good combination! In this video, Veena Gidwani, takes you through an authentic Sindhi preparation of Aloo Mutter.


    1 cup shelled peas
    2 medium sized potatoes peeled and cut into small pieces
    3 medium sized tomatoes pureed
    2 green chillies chopped
    1½ inch piece ginger finely chopped
    1 tsp coriander powder
    ¼ tsp turmeric powder
    ½ tsp red chilli powder
    1 tsp cummin seed (jeera) powder
    3 tbsps oil
    1 mug water
    Salt to taste
    Few coriander leaves finely chopped


  • In a small pan boil peas with 1 cup water on a medium flame for 5-7 minutes till they are tender
  • In a kadai or thick bottomed pan heat 3 tbsp oil 
  • Add finely 1 tbsp cumin seeds, finely chopped ginger, green chillies and curry leave
  • Stir for a minute or two
  • Reduce flame and add the chopped potatoes. Stir well for 5 minutes
  • Add grated/ pureed tomatoes
  • Now add the dry spices – ½ cummin powder, 1 coriander, ¼ turmeric, ½ red chilli powder and. Mix well
  • Add the boiled peas and keep aside the remainder water
  • Keep stirring the peas and potato mixture till tomatoes arecompletely dissolved
  • Add the water that you had kept aside and salt
  • Cover and cook on a low flame for a few minutes, till the potatoes are well cooked
  • You can put a knife or fork into one piece of potato and a pea grain to find out if they are cooked
  • Serve hot, garnished with coriander leaves

About Veena GidwaniFollow On


Veena's “I’ve No Time To Cook” Book and YouTube channel are all about simple and quick recipes for working professionals. A self-taught cook, she has appeared on several food shows including 'The Foodie' with Kunal Vijayakar and Mirch Masala.

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