Vegan Colorado

Cooking Nepali Aloo Mutter dish

Prepping the ingredients

Have ready the following ingredients:

  • 1 half chopped serrano pepper
    *chopped garlic
    *chopped red onion
    *mashed seed mix (coriander, cumin, and Fenugreek)
    * Organic Ghee (traditional) or olive oil (vegan)
    *chopped ginger
    * frozen peas
    *chopped broccoli
    *chopped yellow zuchini
    *chopped red bell peppers
    *5 small tomatoes
    *turmeric
    *salt
    *Garam masala (click here)
    *chopped cilantro
Project

Set on the stove one medium sized pot and turn on to a very low temperature. Allow pot to preheat.

Put 2 Tbsp of Ghee or olive oil in a pot. Allow ghee to melt before increasing the temperature.
Add in smashed seed mix from the previous recipe (click here). Cook seed mix on low for 2-3 minutes then slowly add in a little red onion.

Project

Adding in all the red onions, cooking for 3-5 minutes until slightly brown.

Project

Add in chopped ginger, cook for 2 minutes. Then start adding in
the chopped garlic, serrano pepper and cook for 1-2 minutes. Add a quarter tsp of salt.

Add in the diced potatoes and cook for 5-7 minutes. I stir often and
cover with a lid immediately afterwards. Slowly add in the sliced red
bell peppers, frozen peas, sliced yellow zucchini, and broccoli. This a period of
stir fry. Cover with lid when not stirring the pot.

Project

Blend tomatoes in a blender and have ready for the next steps

Project

Once veggies and potatoes are cooked over half way, its time for some spice wizardry. Sprinkle turmeric (red spice) all over the veggies. Add another quarter tsp of salt. Cook and stir 4-5 minutes. This adds in a mummy flavor and burn it in if needed. It will stick to the bottom of the pot a bit, no worries.

Add in the blended tomatoes and stir around. Add carefully only 1 ounce of water and stir. Repeat adding 1 ounce at a time until slightly soupy. Increase the heat to medium high.
Add a quarter tsp of salt, 1 tbsp of garam masala and stir.
Cover the pot with a lid.
Squeeze a half lemon into the pot.
At this time it should look slightly soupy, but we cook on medium high for 3 minutes with lid on, stir and replace lid.
Turn down heat to medium low and stir and replace lid. cook for 5 minutes
Turn down heat to low and cook until soupiness is all dried up. Stir often and replace the lid to thoroughly cook all ingredients.
Turn off heat and add chopped cilantro to the top. Serve with rice.