Alu Mutter with Coconut Gravy Recipe
This is a simple and widely known alu mutter curry with a gravy made of fresh coconut, cashew nuts and tomato puree. The fresh coconut adds a nice taste and texture to it. Try this alu mutter with coconut gravy recipe today and your taste buds won’t stop thanking you.
More Curry Recipes
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 servings
| Ingredients: |
| 1/2 cup Green Peas (mutter), boiled |
| 2 medium Potatoes, boiled |
| 3 tablespoons Fresh Coconut, roughly chopped or grated |
| 1 tablespoon Cashew Nuts or Poppy Seeds, soaked in water for 15 minutes |
| 1 Tomato |
| 1/2 tablespoon Ginger Garlic Paste |
| 1 small Onion, chopped |
| 1 medium Tomato, chopped |
| 1 teaspoon Coriander Powder (dhania powder) |
| 1/2 teaspoon Cumin Powder (jeera powder) |
| 1/2 teaspoon Red Chilli Powder (lal mirch) |
| 1/4 teaspoon Turmeric Powder (haldi) |
| 1 tablespoon Fresh Coriander Leaves, chopped |
| 2 tablespoons Cooking Oil |
| Salt |
| Water |
Directions:
- Grind tomato into smooth puree.
- Grind cashew nuts and coconut with 2 tablespoons water and make a paste.
- Peel and cut potatoes into medium size cubes.
- Heat oil in a non-stick kadai or small pan. Sauté ginger garlic paste in it over low flame until it turns light brown.
- Add chopped onion and sauté until it becomes translucent.
- Add tomato puree (prepared in step 1) and sauté until oil starts to separate from it.
- Add coconut-cashew nut paste (prepared in step 2) and sauté over low heat for 3-4 minutes.
- Add turmeric powder, red chilli powder, cumin powder and coriander powder, stir and mix well.
- Add 1/2 cup water and bring it boil. Add potatoes, peas and salt to taste, stir them thoroughly.
- Cook covered on low heat until gravy becomes thick. It will take approx 3 minutes.
- Transfer alu mutter curry to a serving bowl and garnish with fresh coriander leaves.
Tips and Variations:
- Use 1/2 cup coconut milk as a substitute of fresh coconut.
Taste: Spicy
Serving Ideas: Alu mutter with coconut gravy enhances the palatability of meal when served with steamed rice, peas pulav or tandoori rotis.