Potato and Pea Curry (Aloo Matar)

Name: Potato and Pea Curry (Aloo Matar)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 large tomato, or about 3 canned plum tomatoes, chopped; 3 Tbsps canola oil; 0 teaspoons cayenne pepper; 1 inch cinnamon; 2 Tbsps cream; 1 teaspoon cumin seeds; 4 servings fresh cilantro, for garnish; 1 inches fresh ginger, peeled; 2 teaspoons garam masala; 6 garlic cloves, peeled; 2 green cardamom pods; 1 mediums onion, ends trimmed, cut into thin half moons; 710 milliliters frozen peas; 2 mediums potatoes, peeled and chopped into 1/2-inch cubes; 1 teaspoons salt; 2 teaspoons turmeric

The recipe Potato and Pea Curry (Aloo Matar) could satisfy your Indian craving in around 1 hour. This recipe serves 4. One portion of this dish contains approximately 10g of protein, 14g of fat, and a total of 293 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, peas, cilantro, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.

Ingredients you will need

Garlic

Ginger

Tomato

Equipment you will use

Blender

In a large cast-iron skillet set over medium heat, add the cinnamon, clove, and cardamom. Dry roast, stirring constantly, until very fragrant, about one minute.

Ingredients you will need

Cardamom

Cinnamon

Clove

Equipment you will use

Frying Pan

Pour in the canola oil, and add in the cumin seeds. When the cumin seeds start to sizzle, add the onions. Stir well until the onions are evenly coated with the fragrant oil. Turn the heat to medium-high, and cook until the onions are just starting to brown, two to four minutes. Stir occasionally.

Ingredients you will need

Cumin Seeds

Cooking Oil

Onion

Add the cubed potatoes, and cook, stirring often, for three minutes.

Ingredients you will need

Potato

Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.

Ingredients you will need

Cayenne Pepper

Potato

Turmeric

Sauce

Water

Salt

Cooking Oil

Equipment you will use

Blender

Pour in two more cups of water and the peas. Maintain a simmer until the potatoes are completely cooked, about 10 minutes. Ad the cream and garam masala, and simmer gently for an additional two minutes. Season to taste with more salt, if necessary.

Ingredients you will need

Garam Masala

Potato

Cream

Water

Peas

Salt

Garnish with fresh cilantro leaves.

Ingredients you will need

Fresh Cilantro

Equipment

Blender

Frying Pan

Ingredients

Servings:

1large

tomato, or about 3 canned plum tomatoes, chopped 3Tbsps

canola oil 0teaspoons

cayenne pepper 1inch

cinnamon 2Tbsps

cream 1teaspoon

cumin seeds 4servings

fresh cilantro, for garnish 1inches

fresh ginger, peeled 2teaspoons

garam masala 6

garlic cloves, peeled 2

green cardamom pods 1mediums

onion, ends trimmed, cut into thin half moons 710milliliters

frozen peas 2mediums

potatoes, peeled and chopped into 1/2-inch cubes 1teaspoons

salt 2teaspoons

turmeric

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Indaba Chenin Blanc. It has 4 out of 5 stars and a bottle costs about 12 dollars.