Aloo Mutter

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Aloo Mutter to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Aloo Mutter, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients
• 1 cup green peas
• 2 medium size potatoes
• 2 medium size tomatoes
• 1 Pod Garlic (about 15-20 Pieces)
• 1/2 cup Green Coriander leaves
• 2 Green chilies
• 1 small onion
• salt to taste
• pinch of Turmeric

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric

Step 2: Technique & Execution

Heat oil in cooker

Step 3: Technique & Execution

Add ground Masala and roast till oil separates Add potatoes pieces, and green peas and mix properly Add water and pressure cook

Step 4: Technique & Execution

Serve with chappaties