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Alu Mattar (curried Potatoes and Peas) Recipe - Cooking Index

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Alu Mattar (curried Potatoes and Peas)

Cuisine: Indian
Type: Vegetables
Courses: Dressings, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlGhee
1 tablespoon 15mlFresh ginger root - scraped, and finely chopped
1 tablespoon 15mlGarlic - finely chopped
1/2 cup 31g / 1.1ozOnions - finely chopped
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlGround cumin
1/2 teaspoon 2.5mlTurmeric
1/4 teaspoon 1.3mlGround hot red pepper
3 teaspoons 15mlFirm - ripe tomatoes, (medium) coarsely chopped
3 tablespoons 45mlFresh coriander - finely chopped
2 cups 474mlFresh green peas
1 cup 237mlBoiling type potato - peeled,, in 1/2" (large) cubes
1 cup 237mlWater
1/2 teaspoon 2.5mlGaram masala

Recipe Instructions

In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt.

Lower the heat to moderate and, stirring constantly, try the onions for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.

Add the cumin, turmeric and red pepper, and stir in the tomatoes and 2 tablespoons of the fresh coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass.

Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture. Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact.

Taste for seasoning and serve at once, sprinkled with the remaining tablespoon of coriander and the garam masala.

Source:
Time Life Books: The Cooking of India

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