Sunday, May 16, 2010
Recipe: Aloo Matar
I know I know, another curry- but you must forgive me, the love of curry seems to be in my genes. A Booth tradition I believe, or something that will certainly become one. My dad's mum used to cook curries for him in the 60s (or 70s?)- and apparently quite good ones, albeit with sultana a-plenty. My dad wasn't just left with the old beef vesta. I have got a picture somewhere of my 'first trip to an indian restaurant', probably about 6 years old I think, where i look ecstatic and my mum looks rather tipsy! Haha. The restaurant is called Bengal Brasserie, and I am still a regular there. This dish is finished off with my lovely home-grown coriander! If you aren't totally aware of indian terms, Aloo means potato and Matar (or Mutter- various spellings) means peas.
This recipe also won me £50 of Amazon vouchers, courtesy of "Tried and Tested Recipes" recipe sharing website.
Aloo Matar (serves 3, with rice and naans)
4 tbsp vegetable oil
500g new potatoes, peeled and sliced thinly
2 tsp cumin seeds
1 red onion, chopped
2 cloves garlic crushed
2 tsp crushed ginger
1 tsp turmeric
1 tsp garam masala
300g chopped fresh tomatoes
5 bay leaves
1/2 tsp salt
160g fresh peas
Fresh coriander for garnish
1. Heat the oil in a pan on a high heat. Add potatoes (in batches depending on the size of your pan) and cook for about 5 minutes. Remove and set aside in a bowl covered by some kitchen towel.
2. Lower the heat a little, and in the same pan add cumin seeds and cook for about a minute to release the flavour. Add the onions, garlic and ginger and cook for 5 minutes or until soft.
3. Add turmeric, garam masala, tomatoes and bay leaves, and cook covered for about 10 minutes. Add just a splash of water, in order to help the tomatoes to soften into a sauce.
4. Add the water, salt, peas and the reserved potatoes and cook for 5-10 minutes or until the sauce is thickened and the potatoes are completely cooked. Season with extra salt and black pepper to taste, and serve with some chopped fresh coriander.