A fabulous gataway to Olympic National Park and everyone's favorite Aloo Mutter

Hi Everyone. Hope everybody had a fantastic weekend. I had an amazing weekend, a trip to Olympic National Park. A place so much abound with the natural resources and beauties. A place with snow clad mountains, glaciers, rain forests, lakes, rives, beaches and tremendous trees. It was just wonderful. So scenic and a true heaven on earth. I felt there is absolutely no need to visit Switzerland. :) It is here in our state, WA. People do visit this Olympic peninsula if you get a chance.

I am uploading few pics of it...

Aloo mutter is made at every body's home :). I now all must be having different recipes of it. Posting mine as well.

Ingredients:

Serves 4-6

2-3 Medium size Potatoes

1 1/2 cup Fresh or Frozen Peas

2 Cloves

1/2" Cinnamon Stick

2 Green Chilies sliced

2-3 tsp Garam Masala

2 tsp Dhaniyajeera powder

1-2 tsp Red chili powder

1 tsp Turmeric powder

Oil, Cumin Seeds for seasoning

Coriander for garnishing

Salt, Sugar as per taste

For Puree:

1 1/2 Medium size Tomato
1 Medium size Onion
3-4 Garlic cloves
1" Ginger piece

Method:

1. Make puree of all the ingredients listed and keep aside. Half boil potatoes in a separate utensil. Let them cool.

2. Heat oil in a skillet. Add cloves and cinnamon stick. Saute for a while and then add cumin seeds. As they crackle, immediately add chopped green chili. Saute again.

3. Then add puree from step 1 and stir for 3-4 minutes. Meanwhile, peel the boiled potatoes and cut them into small cubes.

4. Then add garam masala, red chili powder, turmeric powder, dhaniyajeera powder (coriander-cumin) and saute well till the oil separates from the puree.

5. Add salt to taste and pinch of sugar. Now add potato cubes and green peas in the gravy and let it cook for 5-8 minutes as the gravy thickens.

Garnish with coriander and serve with garma garam parathas.

Tips:

You can also add milk to adjust taste if it turns out to be very hot, or increase the thickness or even to increase the quantity of it. Just cook again for a while so that milk blends well into the gravy.