Recipe(tried): Potatoes and Peas (Alu Matar)

POTATOES AND PEAS (ALU MATAR)

Alu Matar is a popular North Indian dish.

1 1/2 cups shelled fresh peas
2 large potatoes (about 1 pound)
4 Tbsp ghee or oil
1/2 cup finely chopped scallions or onions
2 cloves finely chopped garlic
1 cup chopped tomato
1 tsp. salt
1/4 tsp. garam masala
1/4 tsp. tumeric
1/4 tsp coriander powder
1 cup water
1/4 tsp. ground cayenne pepper (or to taste, optional)
Indian bread (for serving)

Shell the peas and set aside. Peel the potatoes and cut into sugar cube sized pieces. Place the cut up potatoes in a bowl of cold water to prevent discoloring.

In a heavy frying pan, heat the ghee or oil over low heat.

Add the scallions or onion and the garlic and cook until the onion starts to turn light brown. Then add the chopped tomato and all the spices except the cayenne. Cook for 5 minutes stirring continually to form a well blended sauce.

Add the drained potatoes to the sauce and stir for a minute with a wooden spoon. Add the 1 cup water and cook, covered, for 10 minutes.

Remove the cover and add the shelled peas. Lower the heat and cook for another 15 minutes. At the end of this time both the vegetables should be well cooked but not too soft or mushy. Taste for proper seasoning and add the cayenne if you want to increase the hotness of the dish.

Serve hot with any Indian bread.

Source: Flavors of India by Shanta Nimbark Sacharoff