 Aloo Mutter cooked in a kadai | |
| Course | Main |
|---|---|
| Place of origin | South Asia |
| Region or state | Punjab, Indian subcontinent |
| Serving temperature | Hot |
| Main ingredients | Potatoes and peas |
| Variations | Also served dry without gravy |
Aloo mutter (also spelled aloo mattar or aloo matar) is a Punjabi dish from the Indian subcontinent which is made from potatoes (Aloo) and peas (matter) in a spiced creamy tomato based sauce.[1] It is a vegetarian dish.[2] The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices.[3]
Aloo mutter is also available commercially in ready-to-eat packets, which need to be heated and served.[4] It is also used as a filling in some variations of dosa.[5]
See also[edit | edit source]
References[edit | edit source]
- ↑ Dalal, Tarla (2007). Punjabi Khana. Sanjay & Co. p. 35. ISBN 8189491547.
- ↑ "Chefs whip up home-cooked meals this Deepavali". The Star. 12 October 2009. Retrieved 3 April 2012.
{{cite news}}: CS1 maint: deprecated archival service (link) - ↑ "Ashwani Ahuja". MidWeek. 21 September 2007. Retrieved 3 April 2012.
- ↑ "ITC has taste for heat & eat food". The Telegraph. 13 July 2003. Retrieved 3 April 2012.
- ↑ "It's raining dosas". The Hindu. 9 December 2010. Archived from the original on 18 August 2010. Retrieved 3 April 2012.
