Alu Matar - Potatoes and Peas in Onion Tomato Sauce Recipe - Cooking Index
Alu Matar - Potatoes and Peas in Onion Tomato Sauce Recipe - Cooking Index
| 1 1/2 lbs | Small potatoes | |
| 2 lbs | Onions (medium) | |
| 3 x | Garlic | |
| 1 | / " piece ginger | |
| 3 tablespoons | Vegetable oil | |
| 1 | Asafetida - crushed, optional | |
| 1/2 tablespoon | Cumin seeds | |
| Salt - to taste | ||
| 1/4 tablespoon | Cayenne pepper | |
| 1/2 tablespoon | Ground turmeric | |
| 2 tablespoons | Tomatoes - coarsely chopped (large) | |
| 1 cup | Peas | |
| 1/4 cup | Water | |
| 1/2 tablespoon | Garam masala |
Cook potatoes until tender. Peel and set aside. In container of a blender or food processor, mince together onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add 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 peas and water; reduce heat to low, cover and cook for 5 minutes. Halve cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in garam masala just before serving.
Source:
From Bengal to Punjab:The Cuisines of India by Smita
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