A recipe for Alu Matar (Potatoes and Peas In Onion-Tomato Sauce). Follow the simple recipe instructions for Alu Matar (Potatoes and Peas In Onion-Tomato Sauce) shared by other home cooking experts.
Ingredients
1 1/2 lb. Small Potatoes2 med. Onions
3 Garlic cloves
1 Ginger, fresh 1/2 piece
3 Tbs. Vegetable oil
1 pinch Asafoetida crushed opt
1/2 Tsp. Cumin seeds
Salt to taste
1/4 Tsp. Cayenne pepper
1/2 Tsp. Turmeric ground
2 lg. Tomatoes chopped coarsely
1 c. Peas
1/4 c. Water
1/2 Tsp. Garam masala
Directions
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. Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor mince together the onions garlic and ginger. In a large heavy-bottomed skillet over medium heat warm the oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes). Add the salt cayenne turmeric and tomatoes and cook until they soften (about 5 minutes). Add the peas and water; reduce the heat to low cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving. SERVES: 4 with other dishes Source: From Bengal to Punjab: The Cuisines of India by Smita Chandra posted by Anne MacLellan
