Potatoes and Green Peas (Aloo Mattar)

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)
Manjula's Kitchen

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.

Comments

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Crustless Couscous and Spinach Quiche

This "quiche" is so simple to make - you can prepare everything the night before, assemble it in the morning, and have it ready to go soon after waking up. An ideal dish to serve company, too. Crustless Couscous and Spinach Quiche The Garden of Earthly Delights 1 1/2 c water 3/4 c couscous, uncooked 3 eggs, beaten 1 bunch spinach 3/4 c cottage cheese 2 c cheddar cheese, shredded 3 T salsa 1 tsp chile powder 1 clove garlic, crushed 1/2 tsp oregano, dried 1/2 tsp coarse salt 1/2 tsp pepper Preheat oven to 375. Lightly coat a 9" pie plate with vegetable oil and set aside. In a medium pot, bring water to a boil. Add couscous. Stir once, cover, and remove from heat. Let stand 5 minutes. Transfer couscous to a large bowl and add remaining ingredients. Spread couscous evenly in the bottom of the pie plate. Placein oven and bake until a knife comes out clean, about 50 minutes. Remove quiche from oven and let stand 10 minutes before serving.

Donut Army

Search This Blog