:: Vegetarian Quick and Easy ::
:: Vegetarian Quick and Easy ::
Aloo-mattar
Indian Potato and Pea Curry
In this delicious recipe, the yogurt, tomatoes and cilantro/coriander give an intriguing
flavor and the turmeric bestows a golden color.
Lakshmi Menon, Mumbai, India
| INGREDIENTS 1 pound / 450 g potatoes, diced 1 cup/120g peas 1 onion chopped 1 teaspoon chili powder 2 teaspoons fresh ginger, chopped 1 teaspoon turmeric 1/2 teaspoon ground coriander 1 cup / 240 ml hot water 2-4 tomatoes, chopped 3 tablespoons yogurt 1 teaspoon garam masala 2 tablespoons fresh cilantro / coriander, chopped salt |
1 Start by grinding or blending the onion with the chili powder
and ginger to make a paste.
2 Now heat the oil in a saucepan and fry the blended paste for 1 minute before adding the turmeric and ground coriander. Continue to cook for 1-2 minutes, stirring.
3 Next, put in the potatoes, hot water and salt. Cover and boil for 3-5 minutes before adding the peas and tomatoes. Stir well and then continue to simmer, covered, for 5 minutes until most of the liquid has been absorbed. Remove from the heat.
4 When ready, blend the yogurt with a little water and add to the potato and pea sauce. Stir, and then sprinkle on the garam masala and fresh cilantro / coriander leaves.
