Curried Potatoes And Peas (Aloo Matar Rasedaar)
The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
small, halved |
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | teaspoon |
turmeric
|
|
| 1 ½ | teaspoon |
cumin
ground |
|
| 2 | pinch |
chili powder
|
*
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 ¾ | cup |
tomatoes
chopped |
|
| 1 | cup |
green peas
frozen, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
small, halved |
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
turmeric
|
|
| 7.5 | ml |
cumin
ground |
|
| 2 | pinch |
chili powder
|
*
|
| 5 | ml |
cumin seeds
|
|
| 3E+1 | ml |
olive oil
|
|
| 414 | ml |
tomatoes
chopped |
|
| 237 | ml |
green peas
frozen, thawed |
|
Directions
Parboil potatoes for 5 minutes in lightly salted water. Drain and set potatoes aside.
In a large skillet, sauté tumeric, cumin powder, chili powder and cumin seed in olive oil. Add potatoes to skillet and stir to coat with spices. Add tomatoes and simmer until potatoes are tender, about 20 minutes.
Stir in peas, cover and cook for 5 minutes.
