Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)
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4 servings
12 sm Potatoes;about 1 1/2lb total
2 md Onions
3 ea Garlic cloves
1 ea Ginger; fresh 1/2" piece
3 T Vegetable oil
1 pn Asafoetida; crushed; opt
1/2 ts Cumin seeds
-Salt, to taste
1/4 ts Cayenne pepper
1/2 ts Tumeric, ground
2 lg Tomatoes; chopped coarsely
1 c Peas
1/4 c -Water
1/2 ts Garam masala
"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
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