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| RECIPE FOR ALU MATAR (POTATOES AND PEAS IN ONION-TOMATO SAUCE) |
Title: Alu Matar (potatoes And Peas In Onion-Tomato Sauce)
Category: Indian Potatoes
Serves: 4
Ingredients:
| 1.50 | lb | Small Potatoes | | 2.00 | md | Onions | | 3.00 | | Garlic cloves | | 1.00 | | Ginger, fresh 1/2" piece | | 3.00 | tb | Vegetable oil | | 1.00 | pn | Asafoetida, crushed, opt | | 0.50 | ts | Cumin seeds | | | Salt, to taste | | 0.25 | ts | Cayenne pepper | | 0.50 | ts | Tumeric, ground | | 2.00 | lg | Tomatoes, chopped coarsely | | 1.00 | c | Peas | | 0.25 | c | Water | | 0.50 | ts | Garam masala |
Instructions:
""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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