Aloo Matar Rasedar
Equipment
- Frying Pan
- Skillet
- Heavy-based Pan
- Bowl
Ingredients
- 6 tablespoons Vegetable oil or Ghee plus extra for frying
- 500 g Potatoes (4 medium), cut into medium-sized pieces
- Asafoetida pinch of
- 1 teaspoon Cumin seeds
- 500 g Peas (4 cups), shelled if fresh
- 2 Cloves
- 1/4 teaspoon Chilli powder
- 1 teaspoon Garam Masala Kashmiri, (optional)
- 1 teaspoon Coriander ground
- 2 Tomatoes (optional)
- 2 tablespoons Fenugreek leaves finely chopped or dried fenugreek leaves (optional)
- Salt
Instructions
- Heat enough oil for frying in a large, heavy-based frying pan (skillet) over medium heat, add the potatoes and, fry for about 15-20 minutes, or until cooked and light golden. Remove from the pan and set aside.
- Heat the oil or ghee in a heavy-based pan over medium heat, add the asafoetida and cumin seeds, and stir-fry for 1 minute, or until the seeds start to splutter.
- Add the peas and 125 ml / 4 1/2fl oz (1/2 cup) water, then cover and cook for about 5 minutes, shaking the pan lightly every few minutes or stirring carefully with a ladle so that the peas are well mixed without breaking, or until nearly done.
- Add the cloves and chilli powder and Kashmiri garam masala. When nearly done, add the fried potatoes and sprinkle over the ground coriander.
- If you would like to add tomatoes to this dish, first put them in a bowl of boiling water for about 30 seconds, then drain, allow to cool slightly, and remove the skins.
- Put the flesh into a bowl and mash to a pulp. Add the pulp to the pan containing the potatoes and cook for a few minutes, or until done.
- If you are using dried fenugreek add it with the fried potatoes, sprinkle over a little water, mix well and simmer for a few more minutes until done.
Video
Nutrition
Sodium: 80mgCalcium: 232mgVitamin C: 332mgVitamin A: 6065IUSugar: 39gFiber: 41gPotassium: 3958mgCalories: 1581kcalSaturated Fat: 69gFat: 88gProtein: 40gCarbohydrates: 172gIron: 14mg
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