Aloo Mattar
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large tomato, chopped6 garlic cloves, peeled1/2-inch fresh ginger, peeled1 inch piece cinnamon2 cloves2 green cardamom pods3 Tbsp canola oil1 tsp cumin seeds1/2 medium onion, cut into thin slices2 medium potatoes, peeled and chopped into 1/2-inch cubes1/2 tsp salt2 tsp turmeric2 & 1/4 cup water, divided1 1/2 tsp garam masala3 cups frozen peas2 Tbsp half & half (can be omitted)fresh cilantro, for garnish
In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.
Add the cinnamon, clove and cardamom to a large pan set over medium heat. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add the cumin seeds. When cumin starts to sizzle, add the onions. Stir well until the onions are just starting to brown, two to four minutes. Stir occasionally.
Add the cubed potates and cook, stirring often, for three minutes. Pour in the contents of the blender and stir to combine. Add the salt, turmeric, and 1/4 cup of water. Stir well 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 heat down to keep it from boiling.)
Add two more cups of water and the peas. Simmer about 10 minutes until potatoes are tender. Add the cream (optional) and garam masala and simmer gently for another two minutes. Season to taste with more salt if neccessary. Garnish with fresh cilantro leaves.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KPAALTO.
Add the cinnamon, clove and cardamom to a large pan set over medium heat. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add the cumin seeds. When cumin starts to sizzle, add the onions. Stir well until the onions are just starting to brown, two to four minutes. Stir occasionally.
Add the cubed potates and cook, stirring often, for three minutes. Pour in the contents of the blender and stir to combine. Add the salt, turmeric, and 1/4 cup of water. Stir well 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 heat down to keep it from boiling.)
Add two more cups of water and the peas. Simmer about 10 minutes until potatoes are tender. Add the cream (optional) and garam masala and simmer gently for another two minutes. Season to taste with more salt if neccessary. Garnish with fresh cilantro leaves.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KPAALTO.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 8.1 g
- Cholesterol: 0.9 mg
- Sodium: 286.7 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 6.6 g
- Protein: 6.1 g
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