Receta We interrupt this program
Aloo-Matar
I feel like I've been gone for ages. Actually, I have been gone for ages when you consider that I usually don't go long without blogging! Its for a good cause though! We are finally moving! Grumpy and I have found a place in Albany area that we have decided will be our new home. Yesterday I gave my notice at work and by Oct 15 we will be moved down there. My blogging will be sporadic until we are settled but I should be back in full swing after we are settled! I have a lot of cooking to catch up on! :)
I have had many happy experiences at my place of employment. I have to say that one of the best things I have experienced however is the friendship of the students who come into the office on a regular basis. Like the 3 boy's whom I called the 3 Musketeers. I actually still keep in touch with two of them quite regularly! Another great friendship I have is with a grad student from India whom I share a love of food with - and I really love his food! I have a real passion for a spicy Indian dish! This student brought Aloo-Matar into the office for me to try one day. I promptly got the recipe from him and made it with Justin & Kristina for our Tuesday night dinner adventures. It is an awesome meal and I am thankful to Rajiv for being my friend and sharing with me!
Aloo-Matar (Aloo meaning Potatoes, Matar meaning Peas)
(as written by Rajiv)
Ingredients
- • 3 teaspoons vegetable oil
- • 1/4 cup water
- • 2 medium onions, finely chopped (optional)
- • 1 tablespoon grated ginger
- • 2 cloves finely minced garlic (optional)
- • 1 teaspoon mustard seeds
- • 1 teaspoon cumin seeds
- • 1 teaspoon coriander powder
- • 1 teaspoon turmeric powder
- • 1 1/2 teaspoons garam masala
- • 1 teaspoons paprika/red chilli powder (optional/to taste)
- • 1 bay leaf
- • 2 large potatoes, boiled, peeled and chopped in 2 inch cubes
- • 1 1/2 cup frozen peas
- • 1/2 cup diced tomatoes
- • 1 teaspoon sugar
- • 1 teaspoon salt
- • 2 tablespoons chopped cilantro
Directions:
Heat a teaspoon of the oil in a wok over high heat. Add the mustard seeds and as soon as they start popping turn off heat and carefully add the rest of the oil. Put het to medium and add in all the other spices (cumin, coriander, turmeric, chili powder). Stir in the onions, ginger, garlic and bay leaf. Cook until the onions are tender. Mix in the potatoes and "fry" them with the spiced oil. Add the peas. Add water. Cover and cook until the peas are tender, about 10 minutes
Stir the tomatoes, sugar, and salt into the vegetable mixture. Continue cooking about 10 - 12 minutes. Garnish with cilantro.
Note: I do not add onions and garlic and sometimes add either finely crushed peanuts or cashews, after adding potatoes, for a richer gravy.