I appear to be on an Indian food kick, so bear with me. This was my first attempt at Aloo Mattar. For the most part, this was very successful - it certainly tasted delicious! In the future, I may take more care in mashing the potatoes a bit in order to release their starches and thicken the gravy a bit more.
Aloo Mattar (Potatoes and Green Peas)
3 medium potatoes, boiled
3/4 c forzen green peas
2 T oil
1 tsp cumin seeds
1/8 tsp asafetida (opt)
1 tsp ginger paste
1 green chili, minced
2 T coriander
1 tsp fennel seed powder
1/4 tsp turmeric
1 tsp aprika
1 tsp salt
1 tsp mano powder
1/2 tsp garam masala
2 medium tomatoes, sliced
2 T cilantro, chopped
Peel potatoes and cut them in bite-sized pieces.
In a small bowl, mix ginger, green chili, coriander, fennel seed, turmeric and paprika with 1/4 c water.
heat the oil in a saucepan. Add cumin seeds and asafetida. After cumin seeds begin to pop, add the spice mix and cook until spices start leaving the oil, about 1 minute.
Add peas and 1/2 c water. Cook until tender.
Add potatoes and salt. Mix well. Mash a few pieces of potatoes in order to thicken the gravy.
Add 2 c water. Bring to a low boil and cook 5 minutes.
Add mango powder, garam masala, chopped cilantro and tomato slices. Mix gently. Return to a boil. Cover and remove from heat.