Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

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:
Preparation Time:
Number of Servings: 4

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
"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

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

Scale this recipe to Servings [?]