Aloo Matar

Quick and easy with very little ingredients as long as you have a collection of Indian spices at hand.

We eat this without bread or rice as the potatoes provide enough carbs.

This recipe serves 2

4 green cardamon pods

4 cloves

1 cinnamon stick

3/4 tsp black mustard seeds

5 large tomatoes (if you don’t like the skins boil a kettle of water, slit the skins of the tomatoes and pour over the boiling water in a bowl. Leave it for 5 mins and you should be able to peel them easily).

1/2 tsp chilli powder

1/4 tsp ground cumin

1 1/2 tsp ground coriander

1/2 tsp salt

1 clove garlic crushed

1/2 tsp grated ginger

2 cups frozen peas

4 peeled and cooked quartered waxy potatoes

fresh coriander to garnish

METHOD:

Toast the mustard seeds, cardamom, cloves and cinnamon in a hot dry pan for a few minutes until fragrant.

Add the garlic and ginger and let them cook for 1 minute.

Add the peeled/unpeeled chopped tomatoes, a cup of water, salt and the rest of the spices.

Let this simmer while you cook the potatoes for 10 minutes – make sure the potatoes are not too soft so pull them out as they are just cooked.

Add the potatoes to the pan of tomatoes and spices. Add a little more water if necessary. It depends on the size of your tomatoes.

After 5 minutes add the peas. Once the peas are cooked you are ready to go!

 

 

 

 

 

 

 

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