Mitahara – by Mansi Desai

Aloo and mutter cooked in rich curd-based gravy. Although it may take longer, it is good to cook the vegetables in the gravy itself as it absorbs the flavour well.

Preparation Time: 10 mins

Cooking Time: 15 mins
Makes 6 servings

For The White Gravy
3/4 cup sliced onions
4 1/2 tbsp cashewnuts
1 1/2 to 3 tbsp melon seeds (charmagaz)
3 pcs green chillies

Other Ingredients
2 1/4 cups boiled and cubed potatoes
2 1/4 cups boiled green peas
3 pcs cardamoms (Green elaichi)
1 1/2 pcs bayleaf
3 tsp ginger-garlic paste
3/4 cup thick fresh curd (dahi) , whisked
1/3 tsp turmeric powder
1/3 tsp chilli powder
1/3 tsp punjabi garam masala
3/4 tsp sugar
3 tbsp fresh cream (you can avoid using or add little milk)
4 1/2 tsp oil
salt to taste

For The Garnish
3 tbsp chopped coriander

1. Add all the ingredients to ¾ cup of water and cook on a slow flame for about 15 minutes.
2. Cool and blend to a smooth paste. Keep aside.

How to proceed

1. Heat the oil in a pan, add the cardamom, bayleaf and ginger-garlic paste and sauté for a few seconds.
2. Add the curd, turmeric powder, chilli powder and the white gravy.
3. Mix well and cook for 2 to 3 minutes stirring continuously so the gravy does not curdle.
4. Add the potatoes, peas, punjabi garam masala, sugar, cream, salt and ½ cup of water and simmer for about 5 minutes.
5. Serve hot garnished with coriander.