Thursday, November 12, 2009

Aloo Matar

2 large Potatoes1 tbsp JeeraGhee
1 cup Peas1 Bay LeafSalt
1 small Onion2 small ElaichisSugar
2 medium Tomatoes1 pinch Garam Masala
1 Dry Red Chilli
1 tbsp Grated Ginger
1 tsp Turmeric
2 tsp Red Chilli Powder
1 tsp Dhania Jeera Powder
Fresh Dhania
Lemon Juice
Peel the potatoes and cut into 1 inch cubes.
Finely chop the onions and tomatoes.
In a heavy bottom pan, heat 2 tbsp Ghee and roast the Jeera until dark.
Add the bay leaf, elaichi, garam masala and dry red chilli and roast until dark.
Add the onions, ginger and a tsp of sugar and saute until it carmelizes.
Add the tomatoes and cook until it turns mushy.
Add the red chilli powder, dhania jeera powder, turmeric and salt and saute until the ghee separate.
Add the potatoes and cook covered for about 10 minutes stirring occasionally.
Once the potatoes are half done, add the peas and 2 cups water and cook open until it loses some of the water but is still a little mushy.
Garnish with fresh dhania and a dash of lemon juice and serve.

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