Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)
- 1 1/2 lb Small Potatoes
- 2 md Onions
- 3 Garlic cloves
- 1 Ginger, fresh 1/2" piece
- 3 tb Vegetable oil
- 1 pn Asafoetida, crushed, opt
- 1/2 ts Cumin seeds
- Salt, to taste
- 1/4 ts Cayenne pepper
- 1/2 ts Tumeric, ground
- 2 lg Tomatoes, chopped coarsely
- 1 c Peas
- 1/4 c Water
- 1/2 ts Garam masala
"One of the better known dishes of Uttar Pradesh cuisine, this is a
favorite at occasions ranging from a wedding buffet to a family picnic. It
goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin
with Onions and Fenugreek."
Cook the potatoes until tender. Peel and set aside. In the container of a
blender or food processor, mince together the onions, garlic and ginger. In
a large heavy-bottomed skillet over medium heat, warm the oil. Add the
asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the
minced onion mixture and saute until browned (about 12 minutes). Add the
salt, cayenne, tumeric and tomatoes and cook until they soften (about 5
minutes). add the peas and water; reduce the heat to low, cover and cook
for 5 minutes. Halve the cooked potatoes if they seem too large. Add them
to the pan and cook covered for another 5 minutes. Mix in the garam masala
just before serving. SERVES: 4 with other dishes
Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
favorite at occasions ranging from a wedding buffet to a family picnic. It
goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin
with Onions and Fenugreek."
Cook the potatoes until tender. Peel and set aside. In the container of a
blender or food processor, mince together the onions, garlic and ginger. In
a large heavy-bottomed skillet over medium heat, warm the oil. Add the
asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the
minced onion mixture and saute until browned (about 12 minutes). Add the
salt, cayenne, tumeric and tomatoes and cook until they soften (about 5
minutes). add the peas and water; reduce the heat to low, cover and cook
for 5 minutes. Halve the cooked potatoes if they seem too large. Add them
to the pan and cook covered for another 5 minutes. Mix in the garam masala
just before serving. SERVES: 4 with other dishes
Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
