Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)

Title:
Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)

Yield:
4 Servings

Categories:
Indian,
Potatoes




Ingredients:





 1 1/2 lb Small Potatoes


     2 md Onions


     3    Garlic cloves


     1    Ginger, fresh 1/2" piece


     3 tb 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip