Alu Mattar (Curried Potatoes)

[Guest guest]

One of the recipe ezines I receive is featuring Indian Cuisine this week and by

Friday will have presented the recipes for one entire indian meal. Here is the

first, a side dish called Alu Mattar - Curried Potatoes and Peas. It is from

Worldwide Recipes.

 

A recipe is included for making ghee but comes with this warning from me. For

those on the GFCF diet for spectrum disorders, there is controversy over whether

ghee is casein free or not. If you are new to the diet, it is better to stay

away from ghee. Replace it with vegetable ghee (canola based) or with a

suitable margarine of your choice. We prefer to use vegetable ghee in all

things calling for ghee.

 

BL

 

Curried Potatoes and Peas (Alu Mattar)

 

1/4 cup (60 ml) ghee (see recipe below) or vegetable ghee

1 Tbs (15 ml) finely chopped fresh ginger

1 Tbs (15 ml) finely chopped garlic

1/2 cup (125 ml) finely chopped onion or shallots

Salt to taste

1 tsp (5 ml) ground cumin

1/2 tsp (2 ml) turmeric

1/4 tsp (1 ml) cayenne pepper, or to taste

3 medium tomatoes, finely chopped

2 10-ounce (280 g each) packages frozen green peas

1 large potato, peeled and cut into 1/2-inch (1 cm) cubes

1 cup (250 ml) water

3 Tbs (45 ml) finely chopped cilantro (coriander leaves)

1/2 tsp (2 ml) garam masala (see recipe below)

 

Heat the ghee in a heavy pot over moderate heat until it is very hot.

Add the ginger and garlic and cook for 30 seconds. Add the onion and

salt and cook, stirring frequently, until the onion is soft and golden

brown, about 8 minutes. Stir in the cumin, turmeric, and cayenne,

followed by the tomatoes. Cook, stirring frequently, until most of

the liquid has evaporated and the mixture forms a thick paste, about 5

minutes. Add the peas and tomatoes and stir to coat them with the

tomato mixture. Stir in the water and bring to a boil, stirring

frequently. Reduce the heat and simmer covered for 10 minutes, until

the potatoes are tender. Sprinkle with chopped cilantro and garam

masala and serve immediately. Serves 4 to 6.

 

Ghee

 

1 lb (450 g) unsalted butter

 

Melt the butter in a heavy saucepan over moderate heat. Increase the

heat and bring the butter to a boil. When the surface is completely

covered with foam stir the butter gently and reduce the heat to the

lowest possible setting. Simmer uncovered and undisturbed for 45

minutes, or until the milk solids in the bottom of the pan have turned

golden brown and the butter on top is transparent. Strain the butter

through a sieve lined with linen or four layers of cheesecloth. If

there are any solids in the ghee, no matter how small, strain it again

until it is perfectly clear. Pour the ghee into a glass jar and seal

tightly. This recipe makes about 1 1/2 cups, and may be kept at room

temperature for several months, or almost indefinitely refrigerated.

It will congeal if refrigerated, and so must be warmed before using if

liquid ghee is called for.

 

 

 

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My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

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