Cooking with B.J

Back to Pakistani Cookery

Aloo Mattar


-1 1/2 lb small potatoes
-2 onions
-3 garlic cloves
-1 ginger, fresh 1/2" piece
-3 Tb vegetable oil
-1 Pn asafetida, crushed, opt
-1/2 Ts cumin seeds
-1/4 Ts cayenne pepper
-1/2 Ts turmeric, ground
-2 tomatoes, chopped coarsely
-1 C peas
-1/4 C water
-1/2 Ts garam masala

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12 minutes). Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes). Add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they
seem too large. Add them to the pan and cook   covered for another 5 minutes. Mix in the garam masala just before serving.