Aloo matar rasedaar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Ghee |
| 1 | medium | Onion, chopped |
| 2 | eaches | Garlic cloves, chopped |
| 2 | eaches | Cloves |
| 2 | eaches | Bay leaves |
| 1 | each | 1 inch cinnamon stick |
| 1 | teaspoon | Garam masala |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Coriander |
| 2 | eaches | Tomatoes, quartered |
| Salt to taste | ||
| 2 | mediums | Potatoes, cubed |
| ½ | cup | Green peas |
| 1¼ | cup | Water |
| Chopped cilantro | ||
Directions
Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes.
Add garam masala, chili powder, turmeric, coriander, tomatoes & salt.
Mix well. Add potatoes & peas. Pour in water & bring to a boil.
Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done.
Garnish with coriander leaves & serve hot.
Michael Pandya, "Indian Vegetarian Cooking"