*  Exported from  MasterCook  *

             CURRIED POTATOES AND PEAS (ALOO MATAR RASEDAA

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Side Dish                        Vegetables
               Indian                           Vegetarian
               Ethnic

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       lb           Small potatoes -- halved
    1/4   ts           Salt
  1 1/2   ts           Tumeric
  1 1/2   ts           Cumin powder
  2       pn           Chili powder
  1       t            Cumin seed
  2       tb           Olive oil
  1 3/4   c            Chopped tomatoes
  1       c            Frozen peas -- thawed

 Parboil potatoes for 5 minutes in lightly salted
 water.  Drain and set potatoes aside.

 In a large skillet, saute tumeric, cumin powder, chili
 powder and cumin seed in olive oil.

 Add potatoes to skillet and stir to coat with spices.

 Add tomatoes and simmer until potatoes are tender,
 about 20 minutes.

 Stir in peas, cover and cook for 5 minutes.

 Per serving: 253 cal, 7 g protein, 165 sod, 42 g carb,
 8 g fat, 0 mg chol, 33 mg calcium

 Source: Vegetarian Gourmet, Autumn 1993 Typed for you
 by Karen Mintzias



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