Indian Curried Potatoes and Peas (Alu Mattar)
A simple vegetarian side dish that packs a punch both in colour but also in taste.
A simple vegetarian side dish that packs a punch both in colour but also in taste.
Servings 6 people
Ingredients
- 1/4 cup ghee
- 1 tbs ginger finely chopped
- 1 tbs garlic finely chopped
- 1/2 cup onion shallot/finely chopped
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper or to taste
- 3 medium tomatoes finely chopped
- 20 oz green peas defrosted
- 1 large potato peeled and cut into 1 cm cubes
- 1 cup water
- 3 tbsp cilantro finely chopped/coriander
- 1/2 tsp garam masala
- salt
Instructions
- Heat the ghee in a heavy pot over moderate heat until it is very hot.1/4 cup ghee
- Add the ginger and garlic and cook for 30 seconds.1 tbs ginger, 1 tbs garlic
- Add the onion and salt and cook, stirring frequently, until the onion is soft and golden brown, about 8 minutes.1/2 cup onion, salt
- Stir in the cumin, turmeric, and cayenne, followed by the tomatoes.1 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp cayenne pepper
- Cook, stirring frequently, until most of the liquid has evaporated and the mixture forms a thick paste, about 5 minutes.
- Add the peas and tomatoes and stir to coat them with the tomato mixture.3 medium tomatoes, 20 oz green peas
- Stir in the water and bring to a boil, stirring frequently.1 cup water, 1 large potato
- Reduce the heat and simmer covered for 10 minutes, until the potatoes are tender.
- Sprinkle with chopped cilantro and garam masala and serve immediately.3 tbsp cilantro, 1/2 tsp garam masala
Nutrition
Calories: 187kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 294mg | Fiber: 5g | Sugar: 7g