Potato and Pea Curry (Aloo Matar)
- 1 large tomato, or about 3 canned plum tomatoes, chopped
- 6 garlic cloves, peeled
- 1/2-inch fresh ginger, peeled
- 1-inch piece cinnamon
- 2 cloves
- 2 green cardamom pods
- 3 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1/2 medium onion, ends trimmed, cut into thin half moons
- 2 medium potatoes, peeled and chopped into 1/2-inch cubes
- 1/2 teaspoon salt
- 2 teaspoons turmeric
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons garam masala
- 3 cups frozen peas
- 2 tablespoons cream
- fresh cilantro, for garnish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1)
- Cumin seeds (1 teaspoon)
- Ginger, fresh (1/2 inch)
- Onion, medium (1/2)
- Peas, frozen (3 cups)
- Potatoes, medium (2)
- Tomato, large (1)
- Cooking & Baking
- Canola oil (3 tablespoons)
- Cardamom pods, green (2)
- Cayenne pepper (1/4 teaspoon)
- Cinnamon (1 1-inch piece)
- Cloves (2)
- Garam masala (1 1/2 teaspoons)
- Garlic cloves (6)
- Salt (1/2 teaspoon)
- Turmeric (2 teaspoons)
- Dairy
- Cream (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 6, 2012 (1 year ago).
89 people saved this recipe.
