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Aloo Matar is a spicy potatoes and peas dish. Here's one version from
"Indian Home Cooking," by Meera Blackley. First a note on Indian cooking -- the
long lists of spices are a little off-putting. When I first started cooking
Indian food, I would move all of the spices for a recipe to the counter, so that
they were easy to work with. This helped!
To make a nice meal, add rice (basmati is nice if you can find it -- american
stores now carry a boxed brand called Texmati, which is fine). You can also make a
raita -- yogurt plus chopped cucumber or many variations.
Variations:
For variety, try one or more of the following:
- Omit the chilie peppers for a milder taste.
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Aloo Matar |
Ingredients:
- 1 Tbl oil
- 2 tsp cumin seeds
- 2 tsp finely chopped fresh ginger
- 2 fresh red or green chilis finely chopped
(caution! beware! wear gloves! use only one chili the first time you try
this recipe!)
- 4 potatoes, cubed
- 4 tomatoes, chopped
- 8 oz fresh or frozen (thawed) peas
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp chopped cilantro (fresh coriander)
Directions:
- Heat oil in a heavy saucepan over a low head. Add cumin seeds ginger, chilies,
potatio. Cook, stirring frequently, until potatoes are just tender.
- Add tomatoes and cook for five minutes. Add peas, 1/2 c water, and remaining
spices. Cook over low heat, stirring, for about five minues. Just prior to
serving, stir in cilantro -- garnish with cilantro.
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