This is a print preview of "Alu Matar (Potatoes And Peas In Onion Tomato Sauce)" recipe.

Alu Matar (Potatoes And Peas In Onion Tomato Sauce) Recipe
by Global Cookbook

Alu Matar (Potatoes And Peas In Onion Tomato Sauce)
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  Servings: 4

Ingredients

  • 1 1/2 lb Small Potatoes
  • 2 med Onions
  • 3 x Garlic cloves
  • 1 x Ginger, fresh 1/2" piece
  • 3 Tbsp. Vegetable oil
  • 1 pch Asafoetida, crushed, opt
  • 1/2 tsp Cumin seeds Salt, to taste
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Tumeric, grnd
  • 2 lrg Tomatoes, minced coarsely
  • 1 c. Peas
  • 1/4 c. Water
  • 1/2 tsp Garam masala

Directions

  1. "One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek."
  2. Cook the potatoes till tender. Peel and set aside. In the container of a blender or possibly food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, hot the oil. Add in the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add in the chopped onion mix and saute/fry till browned (about 12 min). Add in the salt, cayenne, tumeric and tomatoes and cook till they soften (about 5 min). add in the peas and water; reduce the heat to low, cover and cook for 5 min. Halve the cooked potatoes if they seem too large. Add in them to the pan and cook covered for another 5 min. Fold in the garam masala just before serving. SERVES: 4 with other dishes