Alu Matar (Potatoes And Peas In Onion Tomato Sauce) Recipe



  1. 1 1/2 lb Small Potatoes
  2. 2 med Onions
  3. 3 x Garlic cloves
  4. 1 x Ginger, fresh 1/2" piece
  5. 3 Tbsp. Vegetable oil
  6. 1 pch Asafoetida, crushed, opt
  7. 1/2 tsp Cumin seeds Salt, to taste
  8. 1/4 tsp Cayenne pepper
  9. 1/2 tsp Tumeric, grnd
  10. 2 lrg Tomatoes, minced coarsely
  11. 1 c. Peas
  12. 1/4 c. Water
  13. 1/2 tsp Garam masala


  1. "One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic.
  2. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek."
  3. Cook the potatoes till tender.
  4. Peel and set aside.
  5. In the container of a blender or possibly food processor, mince together the onions, garlic and ginger.
  6. In a large heavy-bottomed skillet over medium heat, hot the oil.
  7. Add in the asafoetida (if used) and cumin.
  8. When spices darken (1 to 2 seconds) add in the chopped onion mix and saute/fry till browned (about 12 min).
  9. Add in the salt, cayenne, tumeric and tomatoes and cook till they soften (about 5 min).
  10. add in the peas and water; reduce the heat to low, cover and cook for 5 min.
  11. Halve the cooked potatoes if they seem too large.
  12. Add in them to the pan and cook covered for another 5 min.
  13. Fold in the garam masala just before serving.
  14. SERVES: 4 with other dishes