Aloo Matar Rasedaar Recipe - Cooking Index
Aloo Matar Rasedaar Recipe - Cooking Index
| 5 tablespoons | Ghee | |
| 1 tablespoon | Onion - chopped (medium) | |
| 2 | Garlic cloves - chopped | |
| 2 | Cloves | |
| 2 | Bay leaves | |
| 1 x | Cinnamon stick | |
| 1 tablespoon | Garam masala | |
| 1 tablespoon | Chile powder | |
| 1/2 teaspoon | Turmeric | |
| 1/2 teaspoon | Coriander | |
| 2 | Tomatoes - quartered | |
| Salt to taste | ||
| 2 | Potatoes - cubed (medium) | |
| 1/2 cup | Green peas | |
| 1 1/4 cups | Water | |
| Chopped cilantro |
Heat ghee and saute onion and garlic over medium heat until golden. Add cloves, bay leaves and cinnamon. Stir fry for 2 minutes. Add garam masala, chile powder, turmeric, coriander, tomatoes and salt. Mix well. Add potatoes and peas. Pour in water and bring to a boil. Lower heat, cover the pan and simmer gently for 15 minutes, or until the potatoes are done. Garnish with coriander leaves and serve hot.
Source:
Indian Vegetarian Cooking by Michael Pandya
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