Aloo Matar - an easy potatoe and peas curry

This Punjabi dish from the Indian subcontinent is easy to make and spices up your kitchen table. Aloo Matar is a  creamy tomato dish containing out of potatoes and peas. Enjoy the tastes ~ Undine

Ingredients

• 1 tbsp Ghee - or other oil

• 1/2 tsp cumin

• a pinch of Asafoetida (Hing) - optional

• 1 large yellow onion, diced

• 4 garlic cloves, minced

• 1 tbsp minced ginger

• 1 bay leave

• 2 tbsp chopped coriander

• 1 tsp garam masala

• 1/2 tsp turmeric powder

• 1/4 - 1/2 tsp cayenne pepper, to taste - if you prefer it less hot, use less cayenne

• 1/2 tsp salt

• 3 tomatoes chopped - alternatively, half a can-dized tomatoes

• 4 dutch cream potatoes, peeled and cut into 2cm pieces

• 1 cup green peas, fresh or frozen

• 2 tbsp cream (optional)

Instructions

1. Heat the Ghee in a large pot over medium heat and add cumin seeds, fry for a couple of seconds. Sauté until soft, about 5 minutes and add a pinch of Asafoetida to it. Add the bay leaves, garlic, and ginger and fry everything for about 1 minute.

2. Add the garam masala, turmeric, cayenne, and salt. Stir to coat the mixture, then add the tomatoes. Sauté until the tomatoes have softened and starting to break down for about 5 minutes.

3. Blend the sauce with a stick blender or food processor.

4. Add one cup of water, the potatoes, peas, and 1 Tbsp Coriander.

5. Bring everything to boil, then turn the heat down, cover with a lid, and let the mixture simmer until the potatoes are tender, usually 10-15 minutes.

6. Optional you can add 2 Tbsp cream to the mixture. Garnish with remaining coriander and serve with Basmati Rice, Roti, Naan or fresh bread.

You can transform this dish into a vegan version as well, by replacing the Ghee with a Vegetable Oil and instead of cream, coconut cream (be careful not to use too much coconut, since it makes the dish heavy and harder to digest)