Alu matar (potatoes & peas in onion-tomato
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Small Potatoes |
| 2 | mediums | Onions |
| 3 | Garlic cloves | |
| 1 | Ginger, fresh 1/2\" piece | |
| 3 | tablespoons | Vegetable oil |
| 1 | pinch | Asafoetida, crushed, opt |
| ½ | teaspoon | Cumin seeds |
| Salt, to taste | ||
| ¼ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Tumeric, ground |
| 2 | larges | Tomatoes, chopped coarsely |
| 1 | cup | Peas |
| ¼ | cup | Water |
| ½ | teaspoon | Garam masala |
Directions
"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