Alu Matar (potatoes & Peas In Onion-tomato Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Small Potatoes,
2 medium: Onions,
3: Garlic cloves,
1: Ginger, fresh 1/2" piece
3 tbsp: Vegetable oil,
1 pinch: Asafoetida, crushed, opt
1/2 tsp: Cumin seeds,
Salt, to taste
1/4 tsp: Cayenne pepper,
1/2 tsp: Tumeric, ground
2 large: Tomatoes, chopped coarsely
1 cup: Peas,
1/4 cup: Water,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp