ALOO MATTAR CURRY

DINNERS | January 24, 2016 | By

ALOO MATTAR CURRY

Fried potatoes with turmeric & salt.. 

ALOO MATTAR CURRY

 

ALOO MATTAR CURRY

When the oil oozes out and separates it’s time to add the fried potatoes and green peas.

 

ALOO MATTAR CURRY

 

ALOO MATTAR CURRY

HolyNotCow! ENJOY!

 

ALOO MATTAR CURRY
Serves 4
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 26 oz (750g) potatoes, cut into 1-inch pieces and parboiled for 5 minutes
  2. 3 garlic cloves
  3. 1 inch piece of ginger, roughly chopped
  4. 1 green chili, roughly chopped
  5. 1 small/medium (150 g) onion, roughly chopped
  6. 14 oz (400 g) tomatoes, pureed
  7. 12 oz (350 g) frozen green peas
  8. 1/2 tsp + 1/2 tsp turmeric, divided
  9. 1 large or 2 small bay leaves
  10. 1/4 tsp asafoedita
  11. 2 tsp coriander, heaped
  12. 2 tsp cumin, heaped
  13. 1/2 tsp red chili pwd
  14. 1/2 tsp amchur
  15. 1 tsp garam masala
  16. 2 tsp salt, or to taste
  17. Vegetable oil, about 1/2 cup
Instructions
  1. Start by frying the poatoes for a couple of minutes in some vegetable oil. Add 1/2 tsp turmeric and 1/2 tsp salt and fry for a couple of more minutes. Put aside for later.
  2. Blend the garlic, onions and green chili in a food processor/blender with 1 tbsp vegetable oil to a paste.
  3. Start making the sauce by heating about 1/4 cup vegetable oil in a pan over medium to high heat. Add bay leaves and asafoedita and fry for a minute or so to release the aromas.
  4. Add the garlic, onion & chili paste and stir-fry for 3-4 minutes on medium to high heat.
  5. Now add the turmeric, coriander, cumin, red chili powder and amchur powder. Keep stirring so the spices don't get burned, add a little bit of water if needed.
  6. Make a puree of the tomatoes with a food processor/blender and add it to the pan. Stir, put on a lid and let it simmer on medium to low heat for about 15 minutes or so until the oil oozes out on top. Stir every now and then.
  7. Now add the fried potatoes, green peas, garam masala and salt to taste. Let it simmer for 5 more minutes, until heated through.
  8. Serve with finely chopped cilantro, basmati rice, naan bread, mint raita and mango chutney <3
Notes
  1. Asafoedita, also called "hing", is a spice with a distinct pungent flavour. This spice is usually added in the tempering in small amounts because of it's strong aroma. When used in the right amount it gives the dish a unique flavour that you otherwise would have missed.
  2. Amchur, also called mango powder, is made from dried unripe green mangoes. This spice has a citrusy, fruity flavour and is often used to give the dish acidity without adding moisture.
  3. This curry has a bit of a tanginess to it that works so well with sweet mango chutney, mint raita & sweet cherry tomatoes!
HolyNotCow! http://holynotcow.com/

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