Thursday, February 25, 2016

Aloo Mattar

This was pretty tasty.  Used a bit more spices than they said.  4 taters.  Sliced them into 2 inch rounds to cook them.  Peeling them was kind of annoying.  Used a 28oz can diced tomatoes, plus extra peas and carrots. Served with brown rice and naan.  Yum.


¼ teaspoon black mustard seeds
1-2 pods cardamoms
4 pods clove
1 inch cinnamon stick
¼ teaspoon cumin seeds
1 pinch asafetida (optional)
5-6 medium tomatoes, cubed
1 teaspoon cayenne pepper powder
1 teaspoon cumin powder
1½ teaspoons coriander powder
Salt to taste
3 medium russet potatoes
1 cup fresh, canned or frozen green peas
2 teaspoons finely chopped fresh cilantro (optional)


In a pan dry roast the mustard seeds, cardamom, cloves, cinnamon stick, stirring once the mustard seeds start to pop, add the cumin seeds and asafetida. Add the tomatoes; cook till the tomatoes soften, about 3-4 minutes. Add 2 cups of water and let cook for 2-3 minutes, add the cayenne pepper, cumin powder, coriander powder, salt and cook for 10-15 minutes.

While the tomatoes are cooking, in a pan bring 2-3 cups of water to boil, add the potatoes un-peeled and cook till the potatoes are soft, about 10-15 minutes. Remove from heat and let cool. Peel the skin and cut into 1 inch cubes. Rinse green peas in water and strain the water out. Add the potatoes and peas to the tomato sauce and cook for 7-10 minutes.
 Sprinkle cilantro (if using) and serve hot with steamed rice or whole grain bread.

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