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  • Aloo Mattar
    Potatoes and Peas

    YIELD: 6 CUPS / 1.4 L
    TOOLS: You’ll need a heavy-bottomed, 4-quart / 4-L sauté pan with a lid.

    Nothing says homestyle Indian better than a simple mix of potatoes and peas. Whenever we visited my aunt in Delhi, we always looked forward to having this dish. There, it’s made with freshly shelled peas—a treat, if you can find them.

    • 2 tablespoons ghee or vegetable oil
    • 1 teaspoon cumin seeds
    • ½ teaspoon mustard seeds
    • 1 medium yellow or red onion, finely diced
    • 1½ teaspoons plus 1 pinch salt, divided
    • 1 (1-inch / 3-cm) piece ginger, peeled and grated
    • 3 cloves garlic, peeled and minced
    • 12 small red potatoes with skin, each chopped in 8 pieces
    • 1 teaspoon turmeric powder
    • 1 teaspoon Garam Masala
    • 1 teaspoon ground coriander
    • 1 teaspoon red chile powder or cayenne pepper
    • 1 (16-ounce / 450-g) bag frozen peas (no need to defrost)
    • 1–2 fresh Thai, serrano, or cayenne chiles, stems removed and thinly sliced
    • Brown or white basmati rice, Roti, or Naan, for serving
    1. In a heavy-bottomed, 4-quart / 4-L sauté pan over medium–high heat, warm the ghee. Add the cumin and mustard seeds and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown. Be careful, as the mustard seeds may pop out of the pan. Keep a lid handy.
    2. Add the onion and the pinch of salt to the sauté pan and cook for 1 minute, until the onion has slightly browned and is opaque. Add the ginger and garlic and cook, stirring constantly, for 2 minutes.
    3. Add the potatoes, turmeric, Garam Masala, coriander, and red chile powder to the sauté pan and cook, stirring well, for 1 minute, until cooked through.
    4. Raise the heat to high and add the peas, the remaining 1½ teaspoons of salt, and the fresh chiles to the sauté pan, stirring well to combine. Cook, uncovered, for 5 minutes.
    5. Reduce the heat to low, cover, and cook for 20 minutes, until the potatoes have softened.
    6. Remove the cover and raise the heat to medium–high. Cook for 2 minutes, until the moisture from the peas dries up a bit. Remove from the heat.
    7. Transfer to a serving bowl and serve immediately with the brown or white basmati rice, Roti, or Naan. This recipe is also delicious stuffed in a pita.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.