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Recipe Name: Alu Matar (potatoes And Peas In Onion-tomato Sauce) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Pound(s) Small Potatoes
2 Onions
3 Garlic cloves
1 Ginger, fresh 1/2" piece
3 Tablespoon(s) Vegetable oil
1 Pinch(s) Asafoetida, crushed opt
1/2 Teaspoon(s) Cumin seeds
Salt, to taste
1/4 Teaspoon(s) Cayenne pepper
1/2 Teaspoon(s) Tumeric, ground
2 Tomatoes, chopped coarsely
1 Cup(s) Peas
1/4 Cup(s) Water
1/2 Teaspoon(s) Garam masala
Directions:
"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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 291
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 0mg
Sodium: 239.9mg
Potassium: 1020.1mg
Carbohydrates: 43.7g
Fiber: 7.1g
Sugar: 7.3g
Protein: 6.6g


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