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Unknown Author
Aloo Matar
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CATEGORY
CUISINE
TAG
YIELD
Vegetables
Indian
Indian, Vegetables
4
Servings
INGREDIENTS
12
sm
Potatoes (1 1/2 pounds); washed
2
md
Onion; rough chopped
3
Cloves garlic
1/2
Inch ginger
3
tb
Vegetable oil
1/2
tb
Cumin
Salt to taste
1/4
ts
Cayenne
1/2
ts
Turmeric
2
lg
Tomatoes; coarsely chopped
1
c
Peas
1/4
c
Water
1/2
ts
Garam masala
INSTRUCTIONS
Cook the potatoes until tender. Peel and set aside. In the container of a
blender or food processor, puree the onions, garlic, and ginger. In a large
heavy-bottomed skillet over medium heat, warm the oil. Add the cumin. When
the cumin darkens (1 to 2 seconds) add the purred 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 heat to low, cover and cook for 5 minutes. Halve the cooked
potatoes and add them to the skillet and cook covered another 5 minutes.
Mix in the garam masala just before serrving. Note: Do not overcook the
potatoes in the first step.
Recipe by: Smita Chandra
Posted to MC-Recipe Digest V1 #1053 by wight@odc.net on Jan 26, 1998
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