Curried Potatoes And Peas Aloo Matar Rasedaar Recipes
POTATO AND PEA CURRY (ALOO MATAR) RECIPE
Steps:
- In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.
- In a large cast-iron skillet set over medium heat, add the cinnamon, clove, and cardamom. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add in the cumin seeds. When the cumin seeds start to sizzle, add the onions. Stir well until the onions are evenly coated with the fragrant oil. Turn the heat to medium-high, and cook until the onions are just starting to brown, two to four minutes. Stir occasionally.
- Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.
- Pour in two more cups of water and the peas. Maintain a simmer until the potatoes are completely cooked, about 10 minutes. Ad the cream and garam masala, and simmer gently for an additional two minutes. Season to taste with more salt, if necessary. Garnish with fresh cilantro leaves.
Nutrition Facts : Calories 271 kcal, Carbohydrate 44 g, Cholesterol 8 mg, Fiber 9 g, Protein 10 g, SaturatedFat 2 g, Sodium 370 mg, Sugar 10 g, Fat 7 g, ServingSize serves 4, UnsaturatedFat 0 g
CURRIED POTATOES AND PEAS
Make and share this Curried Potatoes and Peas recipe from Food.com.
Provided by janice brady
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, place potatoes in enough water to cover, add salt.
- Cook over medium heat, until fork tender, about 15 minutes.
- Meanwhile, in a medium skillet, heat margarine or butter over medium-high heat.
- Add onion and cook until onion is softened, about 5 minutes.
- Stir in curry powder and honey, cook about one minute.
- Drain potatoes; toss potatoes and peas into skillet to coat with onion and curry mixture.
- Serve Hot.
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- Once water is boiling, boil potatoes until easily pierced with a fork (~20 minutes) but judge with tenderness as all potatoes cook slightly different.
- Cook the peas and potatoes for another 3 minutes. Drain and rinse with cold water (I do it all in the same colander since it's all added together at the same time later).
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