Aloo Matar - Smita Chandra's Recipe - Cooking Index
Aloo Matar - Smita Chandra's Recipe - Cooking Index
| 12 teaspoons | Potatoes - (1 1/2 lbs), washed (small) | |
| 2 teaspoons | Onion - roughly chopped (medium) | |
| 3 x | Garlic | |
| 1/2 x | Ginger | |
| 3 tablespoons | Vegetable oil | |
| 1/2 tablespoon | Cumin | |
| Salt - to taste | ||
| 1/4 teaspoon | Cayenne | |
| 1/2 teaspoon | Turmeric | |
| 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, 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 pureed 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.
Source:
Smita Chandra
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