Mutter in dahi gravy

Whenever I am really hungry and want something quick to prepare for a side dish, mutter (peas) comes to my mind. The frozen peas comes so much in handy and cooks through so fast. A lot of dish could be prepared by using mutter as the main ingredient or one among many ingredients and that’s the versatility of this humble vegetable. Most of the sides prepared with mutter goes very well with roti, paratha or even naan. So whenever you are in a time crunch and want to cook something yummy and fast, try mutter recipes.

Mutter in dahi gravy

1 cup frozen mutter
1/4 tsp mustard seeds
1/4 tsp jeera seeds
1 to 1 & 1/2 tbsp plain yogurt
1/2 tomato diced
1/4 tsp turmeric powder
1/2 tsp red chili powder or per taste
1 tsp dhania powder
1 tsp oil
A pinch of garam masala (Badshah brand is preferred)
Salt per taste
Fresh cilantro for garnish

A little tangy, a little sweet mutter sabzi

Thaw mutter and keep aside. Mix turmeric powder, red chili powder, salt, dhania powder in dahi (yogurt). Add some water to this mixture if its too thick. Heat oil in a sauce pan, add mustard seeds, let it splutter, then add jeera seeds. On a low flame pour the dahi mixture and stir. Use a whisk if needed to prevent curdles. Increase the heat to bring to a boil and until raw dahi smell is gone, add some water if the mixture is thick. Now add the mutter, bring it to a boil and finally add the tomatoes and cilantro for freshness and color. Adjust the gravy thickness by adding some extra water, taste, add seasonings accordingly.

Quick and Easy Mutter in Dahi gravy

NOTE: If dahi is not sour at all, add more tomatoes or lime juice and let it cook. This dish bests tastes if it is slightly tangy but not too much.

This entry was posted in Mutter (Peas), Mutter in dahi gravy, Side Dishes and tagged . Bookmark the permalink.

12 Responses to Mutter in dahi gravy

  1. Priti says:

    Looks delicious ….nice gravy

  2. Amy says:

    It looks good! I definitely want to try to prepare it when the weather is cooler, now it’s 100 degree here… Do jeera seeds have any taste?

  3. Shilpa says:

    The recipe sounds easy and delicious.. Whenever i use dahi in my subzis, I end up with curdled dahi.. Could you please lemme know how to prevent this mishap…

    • 365DaysVeg says:

      Shilpa, when pouring dahi mixture, make sure to simmer your stove completely. Using a whisk, keep whisking it slowly increasing the heat little by little and then bringing it to a boil. It’s okay to very tiny curdle particles but nothing has gone wrong. And once you add your veggies. you won’t see those tiny particles. I hope this helps.

  4. Tejal says:

    Just a clarification, your recipe calls for 1 – 1.5 tbsp of yoghurt and no water has been added. In the picture, the gravy seems quite watery. Did you add some water or is it 1 – 1.5 cups of yoghurt?
    Thank you!

    • 365DaysVeg says:

      Good catch Tejal. I forgot to add water while typing the recipe. You do need water in the dahi mixture. I have updated the recipe. Thanks for letting me know.

      • Tejal says:

        Hi again,
        Just wanted to let you know that I tried this recipe and it was great. Thank you 🙂

  5. 365DaysVeg says:

    Thanks Tejal for letting me know. i am glad it turned out well.

  6. Aseem Saxena says:

    Hi there…

    when does one add the garam masala?

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