Punjabi Special Recipes

                Punjabi Special Recipes

1.Aloo Mutter(potatoes and peas)
2.Butter Chicken (Murgh Makhani)
3.Aloo Gobi (potatoes and cauliflower)

4. Gobhi Gosht(beef and cauliflower curry)

5.Lamb Bhuna
6.Lamb Keema

7.Lamb Pasanda
8.Lamb Squash Curry
9.Paratha( stuffed paratha )

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                           Aloo Mutter

Aloo Mutter (oops forgot the coriander leaves)
Aloo Mutter (often spelt aloo mutter) may be a common entrepot but is additionally specialized as a main dish with rice. I also mash up any leftovers to form stuffed paratha.

Although originally a Punjabi dish, where it's quite famous, it can now be found everywhere India and Pakistan. There are many various recipes for this, starting from quick and straightforward to more complex. This version is somewhere within the middle but if you read the notes and therefore the options then you ought to get a thought of the way to play about with this.

 Ingredients

3 Medium potatoes
1 cup of frozen peas
1 medium onion
1 large clove of garlic
½ inch (1cm) piece of root ginger
2 large plum tomatoes (or 200g tinned tomatoes)
Coriander leaves to garnish
Oil for frying

Chilli powder
1 teaspoon Garam Masala
½ teaspoon turmeric
Pinch of asafetida
½ teaspoon mustard seeds

Notes on Ingredients

Potatoes. you'll adjust the ratio of potatoes to peas to fit your liking Peas. Frozen peas are easiest but you'll use fresh peas if you wish. They do take a bit longer to cook.
Oil. Aloo mutter is best cooked in Mustard oil or Ghee but you'll use an honest oil.
Chilli. I exploit about ½ teaspoon during this quantity - as an entremets, it's often a foil for a warmer main dish but you'll suit fit your taste. Crushed dried chillies are also very good. I don't often use fresh chillies in this but you can if you wish.
Spices. You can vary these quite a lot. I often use whole cumin seeds also as mustard seeds. You can use ground coriander, cloves cinnamon and cardamom in some combination, rather than (or whilst well as) the garam masala. I have also seen amchur in some recipes, this provides a pleasant citrus tang to the dish.

Basic Method
Roast and grind any whole spices you'll be using
Peel potatoes and cut into cubes.
Peel the onion and finely slice
Peel and chop the garlic and ginger
Strip the tomatoes and centre them if utilizing crisp ones. (Or then again simply open the tin) 

Heat the oil and add the mustard seeds (and whole cumin seeds if you employ them) and therefore the asafetida.
Fry these till the seeds start to pop
Put within the onions garlic and ginger lower the warmth touch and fry the onions until they're soft
Put the chilli powder or chillis and stir these in.
Add the garam masala and/or your own spices and fry for a few minutes
Put within the tomatoes and mash them into the onions - continue frying
Add the turmeric and stir in.
Now add the potatoes and cook on a coffee heat for about quarter-hour 
Put within the frozen peas and cook for an extra 10 minutes
Put during a dish and garnish with coriander leaves

Preparing Method

Potatoes. If you're during a hurry you'll parboil the potatoes during steamer or microwave before adding to the dish.
You may also get to add touch water from time to time to stop sticking and burning
beef
Peas. If you employ fresh peas then put them in at an equivalent time because of the potatoes

Tomatoes. Again these will take slightly longer to cook than tinned ones, leave to fry for a touch before adding the turmeric

Options

Other things I have seen in different versions of aloo mutter are curds, cream, Kashmiri red chilli (which are very red but not hot) and paneer (a sort of Indian cottage cheese)

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