Recipe#11782

Title: Aloo Rasdar

Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes 
 From: prem@prem.lbl.gov (Prem!) 
 Subject: VEGAN: Indian: ALOO RASDAR 
 Message-ID: <2nsv8m$fb5@overload.lbl.gov> 
 Followup-To: rec.food.veg.cooking 
 Keywords: pressure cooker, indian 
 Organization: Lawrence Berkeley Laboratory 
 Date: Wed, 6 Apr 1994 00:26:38 GMT 
 Archive-Name: vegan/indian-aloo-rasdar 

Aloo Rasdar's main ingredient is potatoes, with onions and tomatoes
 playing a supporting role.  "Aloo" means potato in Hindi.  It is a
 spicy dish which goes well with parathas, naan or plain-wheat tortillas.
 6 large potatoes, cut into about 6 to 8 chunks each.
 2 cup fresh or frozen  green peas, the smaller the better
 3 medium sized tomatoes, chopped
 2 medium sized onions, diced
 2 green chili peppers, chopped
 1/2 teaspoon turmeric powder
 1/2 teaspoon cayenne pepper powder
 1 teaspoon garam masala powder
 1 clove garlic
 a few stalks of cilantro and assorted herbs
 lemon concentrate
 salt
 1 tablespoon vegetable oil
 1 1/2 cup water
 Serves:
 6 as a side dish
 3 as a main dish
 Pressure cook potato chunks and peas for about 6 minutes. 
 Dice onions, chop ginger, green chili and garlic.
 Heat a little oil, add onions and saute till golden.  Add chopped
 ginger, chopped garlic and chopped green chili now and saute'.
 Add turmeric powder, cayenne pepper powder and garam masala powder.
 Stir continuously until thoroughly mixed.
 Add chopped tomatoes.  Saute until tomato pieces are wilted.
 Add potatoes, peas from pressure cooker.  Top with 1-and-1/2 cups
 of water.  Add salt according to your taste.  Simmer on low heat
 until gravy thickens slightly.
 Garnish with freshly chopped cilantro, squeeze a few drops of lemon
 juice and serve hot.