Curried peas and potatoes

[Guest guest]

Mattar Alu Kari (Curried peas and potatoes)

 

In a medium saucepan, heat:

2 tablespoons ghee or oil

Add and saute:

2-1/2 tsps ginger root, chopped

2-1/2 tsps garlic, chopped

1/2-cup onion, chopped

1/4 tsp. salt

When onions are browned, add:

1 tsp. ground cumin

1/2 tsp. ground tumeric

1/8-1/4 tsp. ground red pepper

Stir in:

3 medium tomatoes, chopped**

1-1/2 tablespoons cilantro, chopped or 1-1/2 tsp. ground coriander

Cook 5 minutes, until liquid evaporates.

Add:

1 large potato, cubed

3/4 cup water

Stir well. Bring to a boil. Simmer, covered, 10 minutes.

Add:

3 cups frozen peas

Simmer five minutes, or until potatoes and peas are tender. Garnish with

1 tablespoon chopped cilantro and 1/2 tsp. garam masala (optional).

Serve over rice as main dish, or as a side dish.

 

**Option: Substitute 2 cups (500 ml) canned tomatoes for fresh tomatoes

& reduce or omit water when cooking potatoes and peas.

 

Serves 4-6

 

Source: Extending the Table...A World Community Cookbook, Joetta

Handrich Schlaback (Herald Press)