Mattar Alu Kari (Curried peas and potatoes) Recipe

[Guest guest]

Hi All,

 

We made this recipe last week and it was so wonderful I wanted to pass

it on. This is very low fat and you can replace the ghee with olive oil

or water.

 

Warm regards,

 

Chris

 

Mattar Alu Kari (Curried peas and potatoes)

 

In a medium saucepan, heat:

2 tablespoons ghee or oil (we used olive oil)

Add and saute:

2-1/2 tsps ginger root, chopped

2-1/2 tsps garlic, chopped

1/2-cup onion, chopped

1/4 tsp. salt

When onions are browned, add:

1 tsp. ground cumin

1/2 tsp. ground tumeric

1/8-1/4 tsp. ground red pepper

Stir in:

3 medium tomatoes, chopped

1-1/2 tablespoons cilantro, chopped or 1-1/2 tsp. ground coriander

Cook 5 minutes, until liquid evaporates.

Add:

1 large potato, cubed

3/4 cup water

Stir well. Bring to a boil. Simmer, covered, 10 minutes.

Add:

3 cups frozen peas

Simmer five minutes, or until potatoes and peas are tender. Garnish with

1 tablespoon chopped cilantro and 1/2 tsp. garam masala (optional).

Serve over rice as main dish, or as a side dish.

 

Serves 4-6

 

Source: Extending the Table...A World Community Cookbook, Joetta

Handrich Schlaback (Herald Press)

[Guest guest]

I have seen ginger roots in the grocery store. If you only need a couple

spoonfuls for a recipe, do you have to buy the whole root at the store? Do you

grind it yourself or can you buy it ground? Sorry if the answer is obvious. I am

not a cooker with spices but would like to become one. Indian food is delicious.

I once had a couple Indian food cookbooks and tried to make a recipe and it

tasted NOTHING like the Indian food in Indian restaurants. It was not nearly as

good. So I got rid of the cookbooks. Maybe it was the cook!

 

Thanks~

 

 

 

 

Everyone is raving about the all-new Mail Beta.

 

 

[Guest guest]

I usually just snap off a smaller piece when I need some. Make sure it snaps

off easily,crisply. It's rather inexpensive so if you get too much it's not a

big loss.

Cindi

 

Julie Kinglsey <julie.kingsley wrote:

I have seen ginger roots in the grocery store. If you only need a

couple spoonfuls for a recipe, do you have to buy the whole root at the store?

Do you grind it yourself or can you buy it ground? Sorry if the answer is

obvious. I am not a cooker with spices but would like to become one. Indian food

is delicious. I once had a couple Indian food cookbooks and tried to make a

recipe and it tasted NOTHING like the Indian food in Indian restaurants. It was

not nearly as good. So I got rid of the cookbooks. Maybe it was the cook!

 

Thanks~

 

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Yes, you can snap off a small piece. I learned a little tip a few years

ago that makes things easier. I store my ginger in a bag in the freezer

and whenever I need some for a recipe, I take it out, grate what I need,

and put it back in the freezer. It doesn't need to be thawed first. In

fact, it's much easier to grate it when it's frozen. :-)

 

Warm regards,

 

Chris

 

Cindi wrote:

> I usually just snap off a smaller piece when I need some. Make sure it snaps

off easily,crisply. It's rather inexpensive so if you get too much it's not a

big loss.

> Cindi

>

> Julie Kinglsey <julie.kingsley wrote:

> I have seen ginger roots in the grocery store. If you only need a

couple spoonfuls for a recipe, do you have to buy the whole root at the store?

Do you grind it yourself or can you buy it ground? Sorry if the answer is

obvious. I am not a cooker with spices but would like to become one. Indian food

is delicious. I once had a couple Indian food cookbooks and tried to make a

recipe and it tasted NOTHING like the Indian food in Indian restaurants. It was

not nearly as good. So I got rid of the cookbooks. Maybe it was the cook!

>

> Thanks~

>

>

>

>

[Guest guest]

That's a great idea Chris. Thanks. I never though about freezing it.

Cindi

 

Chris Taylor <cloudbursting wrote:

Yes, you can snap off a small piece. I learned a little tip a few

years

ago that makes things easier. I store my ginger in a bag in the freezer

and whenever I need some for a recipe, I take it out, grate what I need,

and put it back in the freezer. It doesn't need to be thawed first. In

fact, it's much easier to grate it when it's frozen. :-)

 

Warm regards,

 

Chris

 

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Chris said, " Yes, you can snap off a small piece. I learned a little tip a

few years

ago that makes things easier. I store my ginger in a bag in the freezer

and whenever I need some for a recipe, I take it out, grate what I need,

and put it back in the freezer. It doesn't need to be thawed first. In

fact, it's much easier to grate it when it's frozen. :-) "

 

 

 

What a great suggestion. Thank you for that, Chris.

 

 

 

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