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

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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

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