Recipe#3534

Title: Aloo Matar

Newsgroups: rec.food.veg.cooking 
 From: schary@earthlink.net (Sharon Raghavachary) 
 Subject: aloo matar 
 Content-Type: text/plain; charset=us-ascii 
 Message-ID: rec.food.veg.cooking/33589CCA.594F@earthlink.net 
 Date: Sat, 19 Apr 1997 10:22:02 GMT 

Here's a mint chutney recipe and 2 aloo matar recipes. Aloo bhaji are
 potato slices that are dipped in a chickpea batter & deep-fried. That
 isn't what you described, so I'm sending what I think matches your
 description.
3/4  cup chopped fresh Chinese Parsley -- (Cilantro) firmly packed
 1/2  cup chopped fresh mint -- firmly packed
 1 fresh hot green chili -- (optional)
 1 tbsp lemon juice
 3/4 cup plain yogurt
 1/4 tsp salt -- (1/4 to 1/2)
 Put the Chinese parsley, mint, green chili, lemon juice and 3 tbsp water
 into the blender. Blend until smooth, pushing down as necessary with a
 rubber spatula. Beat the yogurt in a small bowl until it is creamy.  Add
 the mixture from the blender and fold in.  Add 1/4 tsp salt, mix, and
 taste.  Add more salt if desired.
    Aloo Matar Rasedaar
 5 T ghee
 1 onion, chopped
 2 garlic cloves, chopped
 2 cloves
 2 bay leaves
 1 1 inch cinnamon stick
 1 T garam masala
 1 T chili powder
 1/2 Ts turmeric
 1/2 Ts coriander
 2 tomatoes, quartered
 salt 
 2 potatoes, cubed
 1/2 C green peas
 1 1/4 C water
 chopped cilantro
 Heat ghee & saute onion & garlic over medium heat till golden. Add
 cloves, bay leaves & cinnamon. Stir fry for 2 minutes.  Add garam
 masala, chili powder, turmeric, coriander, tomatoes & salt. Mix well. 
 Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover
 the pan & simmer gently for 15 minutes, or until the potatoes are done.
 Garnish with coriander leaves & serve hot. 
 Alu Matar (Potatoes And Peas In Onion-Tomato Sauce)
 1 1/2 lb small potatoes
 2 onions
 3 garlic cloves
 1 ginger, fresh 1/2" piece
 3 Tb vegetable oil
 1 Pn asafoetida, crushed, opt
 1/2 Ts cumin seeds
 Salt
 1/4 Ts cayenne pepper
 1/2 Ts tumeric, ground
 2 tomatoes, chopped coarsely
 1 C peas
 1/4 C water
 1/2 Ts garam masala
 Cook the potatoes until tender. Peel and set aside. In the container
 of a blender or food processor, mince together the onions, garlic and
 ginger. In a large heavy-bottomed skillet over medium heat, warm the
 oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2
 seconds) add the minced onion mixture and saute until browned (about 12
 minutes). Add the salt, cayenne, tumeric and tomatoes and cook until
 they soften (about 5 minutes). Add the peas and water; reduce the heat
 to low, cover and cook for 5 minutes. Halve the cooked potatoes if they
 seem too large. Add them to the pan and cook   covered for another 5
 minutes. Mix in the garam masala just before serving.
 SERVES: 4 with other dishes.