Curried Potatoes And Peas Alu Mattar Recipes

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CURRIED POTATOES AND PEAS (ALOO MATAR RASEDAAR)



Curried Potatoes And Peas (Aloo Matar Rasedaar) image

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice. 52

Categories     Vegetables     Side Dish     Vegetarian     Regional Cuisine     Indian     Potatoes     Tomatoes

Time 45m

Yield 4

Number Of Ingredients 18

potatoes
salt
turmeric
cumin
chili powder
cumin seeds
olive oil
tomatoes
green peas
potatoes
salt
turmeric
cumin
chili powder
cumin seeds
olive oil
tomatoes
green peas

Steps:

  • Parboil potatoes for 5 minutes in lightly salted water. Drain and set potatoes aside. In a large skillet, sauté tumeric, cumin powder, chili powder and cumin seed in olive oil. Add potatoes to skillet and stir to coat with spices. Add tomatoes and simmer until potatoes are tender, about 20 minutes. Stir in peas, cover and cook for 5 minutes.

Nutrition Facts :

POTATO AND PEA CURRY (ALOO MATAR) RECIPE



Potato and Pea Curry (Aloo Matar) Recipe image

A curry perfect for the winter months, when root vegetables are in abundance.

Provided by Nick Kindelsperger

Categories     Side Dish     Entree     Mains

Time 1h

Yield 4

Number Of Ingredients 17

1 large tomato, or about 3 canned plum tomatoes, chopped
6 garlic cloves, peeled
1/2-inch fresh ginger, peeled
1-inch piece cinnamon
2 cloves
2 green cardamom pods
3 tablespoons canola oil
1 teaspoon cumin seeds
1/2 medium onion, ends trimmed, cut into thin half moons
2 medium potatoes, peeled and chopped into 1/2-inch cubes
1/2 teaspoon salt
2 teaspoons turmeric
1/4 teaspoon cayenne pepper
1 1/2 teaspoons garam masala
3 cups frozen peas
2 tablespoons cream
fresh cilantro, for garnish

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 (ALU MATTAR)



Curried Potatoes and Peas (Alu Mattar) image

Make and share this Curried Potatoes and Peas (Alu Mattar) recipe from Food.com.

Provided by CJAY8248

Categories     Indian

Time 30m

Yield 1 bowl, 4-6 serving(s)

Number Of Ingredients 14

1/4 cup ghee
1 tablespoon scraped finely chopped fresh ginger
1 tablespoon finely chopped garlic
1/2 cup finely chopped onion
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cayenne pepper
3 med.-sized firm ripe tomatoes (washed and coarsely chopped)
3 tablespoons finely chopped coriander (cilantro)
2 cups fresh green peas (or sub 2 10 oz. pkgs. frozen peas)
1 large potato, peeled and cut into 1/2 inch cubes
1 cup water
1/2 teaspoon garam masala

Steps:

  • In a heavy 2-3 quart sauce pan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower the heat to moderate and, stirring constantly add the cumin, turmeric and red pepper. Stir in tomatoes and 2 Tblsp. of coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture.
  • Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact. Taste for seasonings and serve at once, sprinkled with the remaining Tblsp. coriander and masala.

CURRIED POTATOES AND PEAS



Curried Potatoes and Peas image

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

1 lb small red potato, each scrubbed & quartered
1/2 teaspoon salt
1 tablespoon margarine or 1 tablespoon butter
1 small red onion, cut into wedges
1/2 teaspoon curry powder
1 tablespoon honey
1 (10 ounce) package frozen green peas

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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