Recipe: Aloo Mattar (peas and potatoes)
As part of South Asian Heritage Month a colleague shares an easy to make recipe which you could try for a mid-week dinner, or even cook-up for Bring a Dish to Work Day - w/c 12th August.
"When you want something that doesn’t take too long to make then this works!
It takes 45 minutes to make, but can take less time if you don’t have a pressure cooker or want to simplify it further. Without a pressure cooker just blend your onions, tomato and garlic, adding it straight to the pan with oil."
Ingredients
2-3 onions
3-4 cloves of a garlic
Oil
1 tomato
½ teaspoon haldi powder (turmeric)
1 heaped teaspoon chilli powder
1-2 teaspoons salt
4-5 small/medium potatoes, cut
1 cup or handful of frozen peas (depending on how many you want to add)
1 teaspoon Jeera powder (cumin powder)
1 teaspoon sukha daniya (coriander powder)
1 cup water
Recipe:
- Cut onions.
- Peel garlic.
- Add to pressure cooker with some water.
- Close lid and add the whistle, leave on full gas, turning off after 10 minutes.
- When the pressure has been released from the pressure cooker take the whistle off and open the lid.
- Put the gas on medium to full heat and add a tomato, let the water dry out.
- Add oil.
- Add haldi, chilli powder and salt and mix it all in.
- After 5 mins when the oil starts to separate from the onions add the cut potatoes.
- At intervals add splashes of water as necessary so the onions don’t stick to the bottom of the pan.
- After a few minutes add the frozen peas.
- Stir and after a couple of minutes add the jeera powder and sukha daniya.
- Stir for a 4-5 minutes at intervals.
- Then add a cup of water (can add more or less).
- After a minute or two put the lid on the pressure cooker, but not the whistle and place on low for 10-15 minutes.
- Switch off and serve-up!