|
 |
 |
 |
 |
|
|
|
Alu Matarpotatoes, india 1 1/2 lb small potatoes 2 medium onions 3 garlic cloves 1 ginger, fresh 1/2 piece 3 tablespoon vegetable oil 1 pinch asafoetida, crushed, opt 1/2 teaspoon cumin seeds 1 salt, to taste 1/4 teaspoon cayenne pepper 1/2 teaspoon turmeric, ground 2 large tomatoes, chopped coarsely 1 cup peas 1/4 cup water 1/2 teaspoon garam masala "One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek." Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne, tumeric and tomatoes and cook until they soften (about 5 minutes). add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving. SERVES: 4 with other dishes Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra posted by Anne MacLellan
|
|
 
 |
|
|
|
