I don't go out to eat very often anymore. I'm in save all the money ever mode, and I haven't had a ton of time between my three jobs plus housework. I do cook all the time and occasionally share stuff I make that I end up really liking. This was one of those dishes, Aloo Matar. While I'm not authority on cooking Indian food, I did managed to eek this out based on what I had on hand. It was tasty, spicy, simple, and about as cheap to make as it gets. The spice really helped with clearing out mine and my housemates sinuses - we're all now just getting over the flu.
- 1 tsp cumin seeds
- 1 tsp ginger grated
- 1 tbsp garlic pressed
- 1 medium onion diced
- 1 can crushed tomatoes 14 oz.
- 1 tsp red chili powder (You can add more depending on what spice level you'd like. Start with 1 tsp and build from there)
- 1/2 cup sour cream (You can omit this to make the dish vegan, still just as tasty.)
- salt and pepper to taste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/3 tsp fenugreek seeds
- 2 tbsp curry powerder
- 1 tsp. paprika powder
- 1 tsp tumeric powder
- 5 medium potatoes
- 5 oz frozen peas
- 2 tbsp sugar
- Chopped cilantro for garnishing
- To make the gravy heat oil in a pan. Add cumin seeds, garlic, and ginger frying for a few seconds until golden brown. Add pinon and a sprinkle of salt. Cook until golden brown. Mix in tomatoes and red chili powder, cook until combined and onions tender. Remove from heat. Once cooled a bit mix in sour cream. Set aside.
- In a deep pot with a lid (I used a covered cast iron) heat oil. Add mustard seeds, cumin, fenugreek and curry. Fry for a few seconds. Add chopped potatoes, salt and pepper to taste, and about a 1/2 cup water. Stir and cover. Cook on a low-med heat until potatoes are fork tender. You may need to add more water to keep them from sticking.
- Add gravy and frozen peas to potatoes, mix well. Add sugar and remaining spices. If you still want a spicer dish add more red chili powder until desired heat level is acquired. Cover again and cook for five more minutes.
- Serve over rice and garnish with chopped cilantro.