Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Small Potatoes
2 med 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 lg Tomatoes -- chopped coarsely
1 c Peas
1/4 c 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
