Alu Matar (Potatoes & Peas In Onion-Tomato Recipe
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Ingredients : Alu Matar (Potatoes & Peas In Onion-Tomato Recipe
1 1/2 lb Small Potatoes
2 medium Onions
3 Garlic cloves
1 Ginger, fresh 1/2" piece
3 tbsp Vegetable oil
1 pinch Asafoetida, crushed, opt
1/2 tsp Cumin seeds
Salt, to taste
1/4 tsp Cayenne pepper
1/2 tsp Tumeric, ground
2 large Tomatoes, chopped coarsely
1 cup Peas
1/4 cup Water
1/2 tsp 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
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