Potatoes, green peas and tomatoes (aloo matar tamatar)

Yield: 4 servings

Measure Ingredient
2 mediums Potatoes -- peel & in 1/2"
Cubes
2 teaspoons Oil
2 teaspoons Ginger root -- minced
1 Clove garlic -- minced
1 teaspoon Cumin seed
2 Dried red peppers
½ teaspoon Ground turmeric
¾ cup Frozen peas -- defrosted
1 cup Tomatoes -- chopped
½ teaspoon Salt
Pepper
2 tablespoons Coriander leaves -- chopped
1 Lemon -- in wedges

Soak the potatoes in water for 15 minutes. Drain the potatoes and pat dry on paper towels. Heat the oil in a non-stick skillet over medium heat. Add the ginger, garlic, cumin seeds and red peppers.

Cook until the garlic and ginger are fragrant and the red pepper has slightly darkened, about 10 seconds. Add the potatoes and turmeric.

Stir fry until the potatoes are lightly browned, about 2 to 3 minutes. Add ½ cup of boiling water and bring the mixture to a boil. Reduce the heat, cover and simmer over low heat until the potatoes are almost cooked, about 10 minutes. Add the peas and tomatoes and continue cooking for 2 to 4 minutes or until heated through, stirring very gently. Season with salt and pepper to taste.

Garnish with chopped coriander leaves. Serve with lemon wedges. 117 calories and 3 grams fat.

Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-31-95 (20:47) (159) Fido: Cooking

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