Indian ~ Potatoes and Peas/Aloo Mattar

Potatoes and Peas/Aloo Mattar



This savory mixture of potatoes and peas can be eaten as part of a vegetarian meal or served with chapatis (see recipe on pages 54–55) for lunch or a snack. It also makes an excellent filling for samosas

2 tbsp. vegetable or peanut oil
1 green chili, chopped
1 tsp. chopped fresh ginger
1 clove garlic, chopped
1 small onion, chopped
Half tsp. salt
3 large potatoes, peeled andchopped
2 c. water
1 10-oz. package frozen peas, thawed,
or 1 17-oz. can green peas, drained ø c. cashews for garnish


1.In a large skillet, heat oil over medium-high heat. Add chili, ginger, garlic, onion, and salt and fry about 3 minutes, stirring frequently, or until mixture is brown and fragrant.
2.Add potatoes and water and stir to combine. Cover skillet, lower heat, and simmer about 20 minutes, or until potatoes are tender
.3.When potatoes are cooked, add peas and simmer 3 minutes, or until peas are heated through.
4.Serve potatoes and peas hot, or at room temperature with cashews sprinkled on top.
Preparation time: 20 minutes Cooking time: 25 to 30 minutes Serves 4 to 6