Curried potatoes and peas (aloo matar rasedaar)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small potatoes; halved |
| ¼ | teaspoon | Salt |
| 1½ | teaspoon | Tumeric |
| 1½ | teaspoon | Cumin powder |
| 2 | pinches | Chili powder |
| 1 | teaspoon | Cumin seed |
| 2 | tablespoons | Olive oil |
| 1¾ | cup | Chopped tomatoes |
| 1 | cup | Frozen peas; thawed |
Directions
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