Aloo Matar (Potatoes And Peas In Onion-Tomato Sauce) Recipe - Cooking Index
Aloo Matar (Potatoes And Peas In Onion-Tomato Sauce) Recipe - Cooking Index
| 1 1/2 lbs | Small potatoes | |
| 2 lbs | Onions (medium) | |
| 3 | Garlic cloves | |
| 1 | Ginger - fresh 1/2" piece | |
| 3 tablespoons | Vegetable oil | |
| 1 | Asafetida - crushed, optional | |
| 1/2 teaspoon | Cumin seeds | |
| Salt - to taste | ||
| 1/4 teaspoon | Cayenne pepper | |
| 1/2 teaspoon | Turmeric - ground | |
| 2 teaspoons | Tomatoes - coarsely chopped (large) | |
| 1 cup | Peas | |
| 1/4 cup | Water | |
| 1/2 teaspoon | Garam masala |
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 asafetida (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, turmeric 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 Chan
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