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Aloo Matar Tamaatar (Potatoes, Peas and Tomatoes)


  • Yield: 6 cups 1x

Ingredients

Scale
  • 2 tbs coconut oil or ghee
  • 1 tsp cumin seeds
  • 1 1/2 medium onions (diced)
  • 4 cloves garlic (minced)
  • 1 1/2 inch ginger peeled, minced
  • 2 ea bay leaves
  • 1 14 oz can diced tomatoes
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 1 tsp chili powder or Kashmiri Mirsch
  • 4 medium potatoes (diced)
  • 1 1/2 cups peas
  • 1 1/2 tsp garam masala
  • to taste salt & pepper
  • 1 1/2 cups water or veggie broth

Instructions

  1. In a skillet or Dutch oven, heat the oil and add the cumin seeds when the oil is hot. They will sizzle and turn slightly darker.
  2. Add the onion, garlic, and ginger and sauté until the onion begins to soften.
  3. Add the bay leaf, cumin, coriander, turmeric, salt, and pepper and stir well.
  4. Continue to cook until the onions are soft.
  5. Add the tomatoes and potatoes.
  6. Stir to coat the potatoes with the seasoning.
  7. Add the water or broth and the garam masala.
  8. Bring to a slow boil, cover, and turn heat to low.
  9. Simmer until the potatoes are just beginning to turn soft.
  10. Add the peas and cook until the potatoes are done.
  11. Serve warm with rice.
  12. Top with chopped cilantro.

Notes

Source:  Michelle Burns

Nutrition

  • Serving Size: 1 cup
  • Calories: 261
  • Fat: 5.2 g
  • Carbohydrates: 49.98 g
  • Protein: 6.31 g
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