Aloo Mattar

This savory mixture of potatoes and peas can be eaten as part of a vegetarian meal or served with chapatis  for lunch or a snack. It also makes an excellent filling for samosa.

  • 2 tbsp. vegetable or peanut oil
  • 1 green chili, chopped
  • 1 tsp. chopped fresh ginger
  • 1 clove garlic,
  • chopped 1 small onion,
  • chopped 1/2 tsp. salt
  • 3 large potatoes, peeled and chopped
  • 2 cups water
  • 1 10-oz. package frozen peas,thawed, or 1 17-oz. can green peas, drained
  • 1/4 cup cashews for garnish
  • In a large skillet, heat oil over medium-high heat. Add chili, ginger, garlic, onion, and salt and fry about 3 minutes, stirring frequently, or until mixture is brown and fragrant.
  • Add potatoes and water and stir to combine. Cover skillet, lower heat, and simmer about 20 minutes, or until potatoes are tender.
  • When potatoes are cooked, add peas and simmer 3 minutes, or until peas are heated through.
  • Serve potatoes and peas hot, or at room temperature with cashews sprinkled on top.

Preparation time: 20 minutes  
Cooking time: 25 to 30 minutes  
Serves 4 to 6

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