Aloo Matar

Name: Aloo Matar
Ingredients: 1 medium onion, chopped; 2 teaspoons ginger, chopped; 2 teaspoons garlic, chopped; 1 cinnamon stick, 100 mm long broken up; 2 tablespoons olive oil or 2 tablespoons ghee; 1/2 teaspoon ground turmeric; 2 teaspoons ground cumin; 3/4 teaspoon chili powder (or cayenne pepper); 1/2 teaspoon fresh ground black pepper; 500 g scrubbed and cubed potatoes (25 mm); 6 fresh whole green chilies; 3 tomatoes, peeled and chopped; 1 teaspoon tomato puree; 1 teaspoon salt (to taste); 100 g frozen peas; fresh coriander leaves

16 ingredients

5 steps

Ingredients

1 medium onion, chopped
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
1 cinnamon stick, 100 mm long broken up
2 tablespoons olive oil or 2 tablespoons ghee
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
3/4 teaspoon chili powder (or cayenne pepper)
1/2 teaspoon fresh ground black pepper
500 g scrubbed and cubed potatoes (25 mm)
6 fresh whole green chilies
3 tomatoes, peeled and chopped
1 teaspoon tomato puree
1 teaspoon salt (to taste)
100 g frozen peas
fresh coriander leaves

Directions

1

Liquidise the onion, ginger and garlic. Heat the oil or ghee in a wok and stir fry the onion mixture and the cinnamon until the mixture changes colour.(around 5 minutes).
2

Reduce the heat and add the turmeric, cumin, chilli powder and black pepper. Stir for around 1 minute, then add the potatoes and chillis.
3

Stir fry for around 3 minutes then add the tomatoes, salt and tomato puree. Mix and add around 250 ml warm water and bring to the boil.
4

Cover tightly and simmer for around 10 minutes (the potatoes should be half cooked). Add the peas and cook, covered, for a further 10 minutes until the potatoes are cooked through.
5

Remove the cinnamon and serve garnished with coriander leaves.