Alu Mattar (curried Potatoes and Peas)

Recipe Ingredients

1/4 cup	59ml	Ghee
1 tablespoon	15ml	Fresh ginger root - scraped, and finely chopped
1 tablespoon	15ml	Garlic - finely chopped
1/2 cup	31g / 1.1oz	Onions - finely chopped
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1/4 teaspoon	1.3ml	Ground hot red pepper
3 teaspoons	15ml	Firm - ripe tomatoes, (medium) coarsely chopped
3 tablespoons	45ml	Fresh coriander - finely chopped
2 cups	474ml	Fresh green peas
1 cup	237ml	Boiling type potato - peeled,, in 1/2" (large) cubes
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Garam 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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