Aloo Matar
- 12 sm Potatoes (1 1/2 pounds);
- -washed
- 2 md Onion; rough chopped
- 3 Cloves garlic
- 1/2 Inch ginger
- 3 tb Vegetable oil
- 1/2 tb Cumin
- Salt to taste
- 1/4 ts Cayenne
- 1/2 ts Turmeric
- 2 lg Tomatoes; coarsely chopped
- 1 c Peas
- 1/4 c Water
- 1/2 ts Garam masala
Cook the potatoes until tender. Peel and set aside. In the container of a
blender or food processor, puree the onions, garlic, and ginger. In a large
heavy-bottomed skillet over medium heat, warm the oil. Add the cumin. When
the cumin darkens (1 to 2 seconds) add the purred onion mixture and saute
until browned (about 12 minutes). Add the salt, cayenne, turmeric, and
tomatoes and cook until they soften (about 5 minutes). Add the peas and
water, reduce heat to low, cover and cook for 5 minutes. Halve the cooked
potatoes and add them to the skillet and cook covered another 5 minutes.
Mix in the garam masala just before serrving. Note: Do not overcook the
potatoes in the first step.
Recipe by: Smita Chandra
Posted to MC-Recipe Digest V1 #1053 by wight@odc.net on Jan 26, 1998
blender or food processor, puree the onions, garlic, and ginger. In a large
heavy-bottomed skillet over medium heat, warm the oil. Add the cumin. When
the cumin darkens (1 to 2 seconds) add the purred onion mixture and saute
until browned (about 12 minutes). Add the salt, cayenne, turmeric, and
tomatoes and cook until they soften (about 5 minutes). Add the peas and
water, reduce heat to low, cover and cook for 5 minutes. Halve the cooked
potatoes and add them to the skillet and cook covered another 5 minutes.
Mix in the garam masala just before serrving. Note: Do not overcook the
potatoes in the first step.
Recipe by: Smita Chandra
Posted to MC-Recipe Digest V1 #1053 by wight@odc.net on Jan 26, 1998
