Alu Matar (Potatoes & 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.
Yield
4 servingsPrep
5 minCook
45 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
small |
|
| 2 | medium |
onions
|
|
| 3 | cloves |
garlic
|
|
| ½ | inch |
ginger
piece |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | pinch |
asafetida
crushed, opt |
*
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | x |
salt
|
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
turmeric
ground |
|
| 2 | large |
tomatoes
chopped coarsely |
|
| 1 | cup |
green peas
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
garam masala
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
small |
|
| 2 | medium |
onions
|
|
| 3 | cloves |
garlic
|
|
| 0.5 | inch |
ginger
piece |
*
|
| 45 | ml |
vegetable oil
|
|
| 1 | pinch |
asafetida
crushed, opt |
*
|
| 2.5 | ml |
cumin seeds
|
|
| 1 | x |
salt
|
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
turmeric
ground |
|
| 2 | large |
tomatoes
chopped coarsely |
|
| 237 | ml |
green peas
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
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.
