Aloo Mutter Recipe

Hi friends,

Thought I'd share one of my most favorite and simple Indian recipes that is cleanse friendly. It's called Aloo Mutter. "Aloo" is potato and "Mutter" is peas! I tend to cook by eye, smell and taste so I'm not good with giving amounts.

Cube some potatoes (peel if you like). Use enough potatoes for however many people are eating. I'm currently using some yummy purple potatoes from the farmers market but yukon golds, red potatoes, any good ones will do. Russets tend to get too mushy.

Chop an onion finely or whiz in your food processor. Also grind a 1" piece of peeled, fresh ginger or a couple teaspoons of bottled crushed ginger (available at HyVee in produce section).

Put 2Tbls or so of vegetable or olive oil in a pan, add the ground onion and ginger and fry them up until they are golden brown.

Add 1 teaspoon (more if you're making a lot) each of ground cumin, coriander, cinnamon, 1/2 teaspon of turmeric and anywhere from 1/8 to 1/2 teaspoon of cayenne or any red chilli powder, depending on how spicy you like it. Stir these around in the onion/ginger mixture until they become fragrant. Add a 14oz can of organic canned tomatoes (diced, Muir Glen brand at HyVee or Nature's Pantry) and fry briefly.

Add your potatoes and 1/2 to 1 cup of organic frozen peas, stir to coat, add salt to taste (1 tsp or so) and fry for about 5 minutes.

Add 1 cup of water, stir to mix and cover with a lid. Simmer over gentle heat until the potatoes are soft and ready to eat. Adjust salt if necessary.

Serve over basmati rice (starting day 3 of the cleanse). No rice and it's ok for days 1 and 2!

After the cleanse you can add a 1/2 cup of plain yogurt after the tomatoes to make the sauce a little creamier.

Enjoy! Aloooooo!