Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)

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.

Yields:	4 servings
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	Preparation	5 minutes
	Cooking	45 minutes
	Ready In	50 minutes

Ingredients

1 1/2	pounds	potatoes	small
2	medium	onions
3	cloves	garlic
1/2	inch	ginger	piece
3	tablespoons	vegetable oil
1	pinch	asafetida	crushed, opt
1/2	teaspoon	cumin seeds
1	x	salt
1/4	teaspoon	cayenne pepper
1/2	teaspoon	turmeric	ground
2	large	tomatoes	chopped coarsely
1	cup	green peas
1/4	cup	water
1/2	teaspoon	garam masala

Directions

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 sauté until browned (about 12 minutes).

Add the salt, cayenne, tumeric 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.

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Member Review

Macaroni & Cheese

Have been looking for this recipe for years....this just may be the BEST mac & cheese dish around. Am going to try it right now!

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