Aloo mattar rasedaar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Ghee |
| 2 | Garlic cloves; chopped | |
| 2 | Whole cloves | |
| 2 | Bay leaves | |
| 1 | Cinnamon stick (1\") | |
| 1 | teaspoon | Garam masala |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Tumeric |
| ½ | teaspoon | Coriander |
| 2 | Tomatoes; quartered | |
| Salt; to taste | ||
| 2 | mediums | Potatoes cut into bite-sized pieces |
| ½ | cup | Green peas |
| 1¼ | cup | Warm water |
Directions
Heat the ghee in a pot & saute the onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon stick. Stir fry for 2 minutes.
Add garam masala, chili powder, tumeric, coiander, tomatoes, salt & mix well. Add potatoes & peas. Pour in water & bring to a boil.
Lower heat, cover pot & simmer for 15 minutes.
Serve hot.
Courtesy of Mark Satterly