Monday, February 6, 2012

Aloo Mutter (Indian Potatoes and Peas)

About a year ago, I finally went out and purchased all the Indian spices, like turmeric and coriander, that were missing from my kitchen. Not surprisingly, having the right spices made my Indian cooking taste much more authentic. Indian food is a wonderful option for vegetarians and plenty of meat eaters also love vegetarian dishes like this aloo mutter. Stay tuned for the creamy chicken dish I also served with this recipe.

Aloo Mutter
Serves 4

1 tablespoon olive oil
1/4 of an onion, diced
1 garlic clove, minced
2 russet potatoes
1 cup frozen peas
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon red pepper
1 tablespoon tomato sauce
1 cup chicken broth
Salt and pepper
Fresh cilantro

1. Heat olive oil over medium heat in large saucepan. Add onions and saute until translucent, about 5 minutes.
2. Add garlic and saute 1 minutes. Be careful not to burn garlic.
3. Add ginger, cumin, turmeric, coriander, and red pepper and saute one minute more.
4. Add tomato sauce, 1 cup chicken broth, and 1 cup hot water. Bring to a boil.
5. Add potatoes and cover. Cook over medium heat, about 15 minutes.
6. Add frozen peas. Cover and cook over medium heat about 10 minutes more. If potatoes aren't done, add another cup of hot water and continue cooking, covering sauce pan.
8. Add generous salt and pepper.
7. Top with fresh cilantro and serve. 

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