Aloo Mattar

1 large tomato, chopped
6 garlic cloves, peeled
1/2-inch fresh ginger, peeled
1 inch piece cinnamon
2 cloves
2 green cardamom pods
3 Tbsp canola oil
1 tsp cumin seeds
1/2 medium onion, cut into thin slices
2 medium potatoes, peeled and chopped into 1/2-inch cubes
1/2 tsp salt
2 tsp turmeric
2 & 1/4 cup water, divided
1 1/2 tsp garam masala
3 cups frozen peas
2 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.