Aloo Matar (Potatoes And Peas In Onion-Tomato Sauce)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small potatoes
2 lbs	908g / 32oz	Onions (medium)
3		Garlic cloves
1		Ginger - fresh 1/2" piece
3 tablespoons	45ml	Vegetable oil
1		Asafetida - crushed, optional
1/2 teaspoon	2.5ml	Cumin seeds
		Salt - to taste
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 teaspoon	2.5ml	Turmeric - ground
2 teaspoons	10ml	Tomatoes - coarsely chopped (large)
1 cup	237ml	Peas
1/4 cup	59ml	Water
1/2 teaspoon	2.5ml	Garam masala

Recipe Instructions

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 asafetida (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, turmeric 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.

Source:
"From Bengal to Punjab: The Cuisines of India" by Smita Chan

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