Simple Potato & Green Pea Stew (Aloo Hari Matar Foogath)

Recipe Ingredients

3 tablespoons	45ml	Ghee - (45 ml) or vegetable oil
1 tablespoon	15ml	Fresh ginger root - (15 ml) - scraped, minced
2		Hot green chilies - seeded and minced
		(or as desired)
1/2 tablespoon	7.5ml	Cumin seeds - (7 ml)
1 teaspoon	5ml	Black mustard seeds - (5 ml)
1/4 teaspoon	1.3ml	Yellow asafetida powder - (hing) (1 ml) *
8		Curry leaves - preferably fresh
2		Tomatoes - (about 3/4 lb/ 340 (medium) g), peeled, seeded
		And chopped
1 1/2 lbs	681g / 24oz	Waxy new potatoes - (685 g), peeled
		(cut into 3/4" (2 cm) thick fingers)
3/4 teaspoon	3.8ml	Turmeric - (3.5 ml)
1 tablespoon	15ml	Ground coriander - (15 ml)
3/4 cup	177ml	Water - (to 1 1/2 cups)
1 1/2 cups	355ml	Fresh peas - (360 ml)
		(or) - ¥
		Frozen baby peas - defrosted
1 1/4 teaspoons	6.3ml	Salt - (6 ml)
3 tablespoons	45ml	Chopped fresh coriander or parsley - (45 ml)

Recipe Instructions

*This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.

This dish is popular throughout North India. If you use 3/4 (180 ml) of water, the texture should be dry. If you want a stewlike consistency, add more water. This is an ideal accompaniment to steamed rice or flatbreads.

Heat ghee or oil in a heavy-bottomed 5 qt/liter pan, preferably nonstick, over moderate heat. When it is hot, but not smoking, add the ginger, chilies, cumin seeds and black mustard seeds and fry until the mustard seeds turn gray and pop. Immediately add the asafetida and curry leaves, and within seconds add the tomatoes. Fry for 2-3 minutes or until the ghee separates from the tomato puree.

Add the potatoes, turmeric, ground coriander and water and bring to a boil. Reduce the heat to moderately low, cover and cook for 15 minutes.

Add the fresh peas, salt and half the fresh herb and continue to cook, partially covered, until the potatoes are soft but not broken down. If you are using frozen peas, add them in the last 2-3 minutes. Garnish with the remaining fresh herb and serve.

Source:
Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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