Aloo Mattar

Directions

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   Prepare ingredients:
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   1.
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   Chop the onion and set aside.
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   2.
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   Puree two of the tomatoes.
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   If you dont have a food processor, microwave the tomatoes to make them soft, then kind of mush them together with your hands.
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   3.
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   Roughly chop the other two tomatoes and set aside.
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   4.
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    Wash and peel each potato.
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    Cut each vertically, then cut each half into thirds.
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    Youll end up with six bite-sized pieces from each potato.
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    5.
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    Finely chop the garlic.
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    6.
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    Finely grate or chop the ginger.
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    7..
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    Finely chop the chilies.
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    Now to make the curry:
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    1.
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    In a large saucepan, make a few turns of olive oil to coat the bottom of the pan.
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    Let it get warm.
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    2.. Add the onion, chilies and turmeric and cook until the onions are translucent.
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    3.
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    Add potatoes and stir.
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    You may need to add a little more turmeric.
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    4.
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    Cook for 5-10 minutes.
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    5.
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    Then add the pureed and chopped tomatoes and stir.
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    6.
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    Add the garlic and ginger.
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    You can always add more throughout the recipe if you like more!
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    A good tip is to just grate the garlic and ginger right over the saucepan.
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    7.
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    Add the spices (chili powder, garam masala, a little more salt) and stir well.
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    8.
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    Add the water.
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    You want enough water to partially submerge the potatoes.
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    You may need to add more if you have more potatoes, but start with 1/2 cup.
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    9.
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    Cover and let the curry come to a boil, then simmer for 10-15 minutes.
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    10.
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    Use a fork to make sure the potatoes are cooked.
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    11.
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    At this point, some of the water should have evaporated and your curry should be thickened and not as watery.
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    If you need to, you can add the tamarind concentrate, or some corn starch to help thicken the curry.
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    Be careful and dont add too much corn starch or your curry will turn to a clumpy mess!
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    12.
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    You can add more garam masala or chili powder if you want your curry to be spicier.
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    You may also need to add more salt.
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    13.
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    Add the frozen peas.
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    Start with 1/2 cup, but if you like more, add more!
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    Stir them in to let them warm through.
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    14.
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    Let the curry cook for another 5 minutes or so, then youre done!
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    Serve hot with chapati (Indian wheat bread) or over basmasti rice.