Aloo Mutter - By Chef Kanak

Step 1: Prepare Potatoes and Sauté Gravy Base

Peel and chop 1 potato into small cubes. Soak them in water to prevent darkening. In a pan, add 2 tsp oil. Once heated, add 1-2 pieces of ginger and a few green chilies. Stir them for 30-40 seconds. Add 2 diced tomatoes, a few dried Kashmiri red chilies (optional), and 1 tsp salt. Toss and cook for some time. Add cashews and melon seeds for richness. Mix and cook for 3-4 minutes until the vegetables soften. Add 1/2 to 1 cup of water, cover with a lid, and cook for another 3-4 minutes.

Step 2: Prepare Puri Dough

While the gravy base cooks, prepare the puri dough. In a bowl, take 2 cups of wheat flour. Add 1/2 tsp salt, 1 tsp crushed carom seeds, and 1-2 tsp oil. Mix everything well by hand. Gradually add water little by little and knead a semi-soft dough. Cover the dough with a damp cloth and keep it aside for 15-20 minutes.

Step 3: Prepare Curd Mixture and Crush Spices

In a bowl, take 1/2 cup dahi (curd). Add 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, and 1/2 tsp cumin powder. Whisk everything to remove lumps and create a smooth mixture. Set aside. Next, crush a few hot spices: 1 inch cinnamon stick, 4-5 cloves, 2-3 green cardamom pods, and 1/2 tsp whole black pepper using a mortar and pestle. Set aside.

Step 4: Blend Gravy Base and Fry Potatoes

Check the sautéed tomatoes; they should be soft and mushy, and the cashews should also be softened. Let the mixture cool down, then transfer it to a blender and blend into a smooth tomato puree. In a kadai, add 4-5 tbsp oil. Once heated, add the soaked potato chunks. Fry these on high flame for 3-4 minutes until their outer coating turns crispy and golden brown. Remove the fried potatoes and keep them aside.

Step 5: Cook Gravy and Add Ingredients

In the same kadai with the remaining oil, add 1-2 bay leaves, 2-3 dried red chilies, a pinch of asafoetida, and the crushed hot spices. Stir-fry on a low flame for a few seconds. Add the blended tomato puree. Mix and cook for 3-4 minutes, ensuring all the masalas blend and cook nicely until the puree thickens and reduces, and oil starts to release. Lower the gas flame and add the prepared curd mixture. Mix nicely and cook it as well.

Step 6: Combine and Finish Aloo Mutter

At this stage, add the fried potatoes and the frozen peas. Mix and cook on a high flame. Add 1 tsp sugar to balance all the flavors. Cover and cook for 3-4 minutes until the gravy cooks well and thickens. For the final touches, add 1 tsp dried fenugreek leaves (crushed between palms), 1/2 tsp garam masala, 1 tbsp fresh coriander, and 1-2 tsp ghee. Mix and cook for 1-2 minutes. The Aloo Mutter is now ready with a thick, creamy, and coarse consistency.

Step 7: Fry Puri

Take a small portion of the soft puri dough and roll it out into a small, flat disc. Heat oil in a deep pan on medium-high flame. Fry the puri until it nicely bloats and turns golden brown on both sides.

Step 8: Serve

Serve the hot Aloo Mutter with the freshly fried Ajwain Puri's.

• Soak chopped potatoes in water to prevent them from turning dark.

• Grinding sautéed ingredients adds more flavor to the gravy.

• If using fresh peas, add them earlier during the cooking base as they take longer to cook than frozen peas.

• Add fresh cream or malai for extra creaminess and richness to the gravy.

• Add other spices like red chili powder or cumin seeds to the puri dough for varied flavor.

• Adjust the spice level of the curry by modifying the amount of green chilies and red chili powder.