Aloo mutter

{{Short description|North Indian dish}}

{{Use dmy dates|date=April 2019}}

{{Use Indian English|date=April 2019}}

{{Infobox prepared food

| alternate_name = Aloo mattar

| image = Aloo Mattar.jpg

| caption = Aloo mutter cooked in a kadai

| country = Indian subcontinent

| region = North India, Indian subcontinent

| creator =

| course = Main

| served = Hot

| main_ingredient = Potatoes and peas

| variations = Also served dry without gravy

| calories =

| other =

}}

Aloo mutter (also spelled aloo mattar or aloo matar or alu) is a North Indian dish from the Indian subcontinent which is made from potatoes (aloo) and peas (mattar) in a mildly spiced creamy tomato-based gravy.{{Cite book |last=KUMAWAT |first=LOVESH |url=https://books.google.com/books?id=3OrkDwAAQBAJ |title=CUISINE |date=2020-05-18 |publisher=NotionPress |isbn=978-1-64850-162-3 |language=en}}{{cite book |last=Dalal|first=Tarla|title=Punjabi Khana|year=2007|publisher=Sanjay & Co|isbn=978-8189491543|pages=35}} It is a vegetarian dish.{{cite news|title=Chefs whip up home-cooked meals this Deepavali|url=http://thestar.com.my/metro/story.asp?file=/2009/10/12/central/4871932&sec=central|archive-url=https://archive.today/20130413153235/http://thestar.com.my/metro/story.asp?file=/2009/10/12/central/4871932&sec=central|url-status=dead|archive-date=13 April 2013|access-date=3 April 2012|newspaper=The Star|date=12 October 2009}} The gravy base is generally cooked with garlic, ginger, onion, tomatoes, cilantro (coriander), cumin seeds, red chilli, turmeric, garam masala, and many other spices. It can also be made without onion or garlic.{{cite news|title=Ashwani Ahuja|url=http://archives.midweek.com/content/columns/cheffocus_article/ashwani_ahuja/|access-date=3 April 2012|newspaper=MidWeek |date=21 September 2007}}

Aloo mutter is also available commercially in ready-to-eat packets, which need to be heated and served.{{cite news|title=ITC has taste for heat & eat food|url=http://www.telegraphindia.com/1030713/asp/business/story_2159246.asp|archive-url=https://archive.today/20130203192830/http://www.telegraphindia.com/1030713/asp/business/story_2159246.asp|url-status=dead|archive-date=3 February 2013|access-date=3 April 2012|newspaper=The Telegraph |date=13 July 2003}} It is also used as a filling in some variations of dosa.{{cite news |title=It's raining dosas |url=http://www.thehindu.com/life-and-style/Food/article507610.ece |access-date=3 April 2012 |newspaper=The Hindu |date=9 December 2010 |archive-url=https://web.archive.org/web/20100818221953/http://thehindu.com/life-and-style/Food/article507610.ece |archive-date=18 August 2010 |url-status=dead |df=dmy-all }} It is served in most North Indian restaurants and is one of the most iconic dishes of North Indian cuisine featured in the West.