Aloo Matar Recipes

Steps:

• Heat oil over medium heat.
• Add cumin seed and bay leaves.
• When seeds begin to splutter, add onion, garlic, and ginger paste and saute until oil separates.
• Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder.
• Stir fry until the oil separates.
• Add peas, potatoes, and green chilis and the rest of the tomato sauce and heat through.
• Take out the bay leaves.
• I like to serve this over jasmine rice with pita bread or naan. You can also add plain yogurt to taste if you desire a creamier dish.
• Enjoy!

Steps:

• For the chaat masala: Combine the cumin, amchoor, kala namak, chile powder, black pepper and salt in a storage container with a tight-fitting lid. Store at room temperature for up 6 months.
• Cover the potatoes with cold water in a large pot. Bring to a boil and cook until tender, about 30 minutes. Add the peas to the same water and cook until bright green and tender, 3 to 4 minutes. Drain, remove the potatoes to a plate to cool and transfer the peas to the bowl of a food processor.
• For the filling: Add the ginger, sugar, 1 green chili, 1/2 cup cilantro, juice from half the lime, 1/2 teaspoon chaat masala and 1/2 teaspoon salt to the peas in the food processor and process in spurts until a rather coarse paste. Adjust with salt to taste. Remove half the paste for the filling (about 1/2 cup). Then make the chutney for serving: Add 2 tablespoons water, the remaining chilies, cilantro and lime juice to the food processor and pulse until it has the consistency of a fine pesto. Adjust seasoning with lime juice and salt to taste. Set aside.
• When the potatoes are cool enough to handle, remove the peels and transfer to a large bowl. Mash the potatoes. (I find it easier to coarsely grate the potatoes on a box grater and then mash.) There shouldn't be any large pieces but it shouldn't to be super smooth either. Add 1/4 cup breadcrumbs, 1 1/2 teaspoons chaat masala and 1 teaspoon salt. Mix well and adjust seasoning to taste with salt.
• Divide the potato mixture into approximately 12 equal-sized pieces (about 1/4 cup each). Rub a little bit of oil on cleaned and dried hands (it helps forming the patties) and roll into balls and then make an indentation in the center with your thumb. Spoon about 1/2 tablespoon of the reserved pea mixture into the indent and gently close the edges together to seal. Roll into a ball again and flatten into a patty about 1/2-inch-thick. (If a little pea mixture gets mixed with the potato part of the patty do not worry.) Repeat with rest of the balls and filling. If you have filling left, you can add it to the chutney.
• Add the remaining breadcrumbs on a plate or shallow bowl. Press both sides of each patty into the breadcrumbs to coat.
• Heat 2 to 3 tablespoons of oil in a large nonstick skillet over medium-high heat. When hot, add the patties in single layer batch, evenly spaced out. Fry until you get a nice golden crust, 3 to 4 minutes per side. Remove to paper towel-lined plate and sprinkle with salt. Wipe out the skillet with a couple paper towels. Repeat with more oil and the remaining patties. Serve hot with chutney.

Steps:

• Combine 1/4 cup plain yogurt, the zest of 1/2 lime and a pinch of salt; set aside. Cook 1/2 chopped red onion in 3 tablespoons vegetable oil in a large nonstick skillet over medium heat, stirring, until tender, about 5 minutes. Stir in 1 teaspoon curry powder, 30 seconds. Add half a 28-ounce bag frozen hash-brown dices and cook, stirring occasionally, until golden, about 12 minutes. Stir in 1 cup thawed frozen peas. Cook until warm, 1 to 2 minutes. Toss with 1/2 cup chopped cilantro. Drizzle with the yogurt.

Steps:

• Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
• Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

Steps:

• Wash rice and soak in 2 cups of water for an hour. Drain well.
• In a heavy pan, heat the butter and add the cumin and the ginger.
• When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
• Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
• Serve hot.