Aloo Mutter in microwave

Potatoes cooked in any form will be consumed without complaint by my dear husband. Adding masala and onions only makes him happier. Only I find it mundane, to grind the same masala for the base and hence try to make a different base for the gravy once in a while. This recipe is result of one such experiment.
One evening, after I announced that I will make aloo mutter for chappathis, the gas cylinder let me down. I do have one electric option in the hob, which was convenient to make the chappathis. So I was left with no option but to microwave cook my aloo mutter masala. I had decided on a brown onion paste and was almost dropping the idea, when he suggested trying to saute' the onion also in the microwave. Instead, I slit the onion at four points, drizzled the oil and cover cooked in the microwave. Thus the paste was not very brown in colour but the effect of browning was achieved.
Having accomplished this, making the dish in the microwave was very easy and that is what I wish to share.

Preparation time: under 15 minutes
Cooking time: under 30 minutes
Servings: 4


Ingredients:

5 medium to large potatoes
1/2 cup shelled peas (or frozen peas)
2 medium onions
2 medium tomatoes (or ready to use tomato paste)
2 teaspoons coriander powder
1 teaspoons red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon cumin seeds
2 fresh green chillis (I had very red ones and used them)
2" piece ginger
1 teaspoon kasuri methi (dry fenugreek leaves)
4 teaspoons olive oil
1 teaspoon olive oil or any cooking oil to drizzle over the onions
Salt as required

Method:

Wash and cube the potatoes in medium to large cubes. (You may choose to peel them prior to cooking. I usually cook them and then remove skin.) Place them in a bowl of water until ready to cook.
Peel the onions. Remove the top and bottom edges. Make a cross like slit until 3/4ths deep.
Drizzle the 1 teaspoon oil inside the slit and on the surface of the onion. Place it in a microwave safe bowl. Cook on 100% power without covering for 4 minutes. Check at the end of 2 minutes and if the onion has shrunk and shriveled, reduce the power to 80% and continue to cook.
Remove and slice the onions.
In the jar of your blender, take the cut onions, red chilli powder, coriander powder and garam masala powder. Blend to a smooth paste.
Make a small cut in the tomatoes and place it in a microwave safe bowl. Sprinkle few drops of water. Cover with a lid and cook on 100% power for 2 minutes. Allow a standing tome of about 30 seconds.
The tomato might have cracked open and sometimes splattered over the wall of the bowl.
Remove all the contents to the jar of the blender and coarsely pulp the tomatoes. Again you can save this time and effort if using ready-made tomato paste.
Chop the chillis and slice the ginger finely.
Add two teaspoons of water to the potatoes, in a microwave safe bowl and cook, covered on 100% power for 5 minutes. Check if they are soft and the peel comes off. Otherwise cook for a further minute. If the potatoes are slightly old and soft to begin with, reduce the cooking time.
Remove potatoes from the bowl and cook the green peas in the same bowl. If using frozen peas, skip this step.
Cook peas covered with a cling wrap punching small holes in the wrap for 2 minutes on 100% power.
In another bowl (or if the above bowl is big and cleaned, use the same) take the olive oil and heat on 100% power for 1 minute. Add the cumin seeds, ginger strips and chillis. Heat this again on 100% power for another minute.
Add the potatoes, salt, turmeric powder, the crushed tomatoes and onion paste. Add 1/3 cup of water and cook without lid, for 4 minutes on 80% power.
Add the kasuri methi and the green peas and cook again for 2 minutes on 80% power.
If the gravy is not thick as desired, allow to boil for a few more minutes at 60% power.



Garnish with fresh coriander leaves, some sliced onions and a hint of lemon juice, if desired.
Serve hot with chappathis.

Srivalli's Microwave Easy Cooking event is being hosted by Sin-a-mon themed Potato Feast, to which I am sending this recipe.
And I would gladly share it with Radhika of Tickling Palates who says 'Let's Cook - Subzi's for Rotis'