Aloo Matar
CURRIED POTATOES AND PEAS
Adapted from "Classics of Indian Cooking"
Published by Exeter Books, 1985.
Serves 4
Ingredients
3 tablespoons vegetable oil
1 medium onion, finely chopped
1 inch piece fresh ginger root, peeled, finely chopped
2 cloves garlic, chopped
1 green chili, chopped
1 teaspoon turmeric
1 lb. peas, frozen or fresh
8 oz. potatoes, cubed
1 teaspoon salt
2 tablespoons cilantro (coriander) leaves, chopped
Juice of 1 small lemon

Preparation Steps
Step 1 Heat the oil in a saucepan. Add the onion and fry until soft.
Step 2 Stir in the ginger, garlic, and chili and cook for 5 more minutes, stirring frequently.
Step 3 Stir in the turmeric, peas, potatoes, and salt. Reduce heat to low, cover the pan and simmer 20 minutes.
Step 4 Add a spoonful or two of water if it becomes too dry. Stir in the cilantro (coriander) and lemon juice and simmer for an additional 10-15 minutes, or until vegetables are tender.

Vegetables and Herbs

• Potatoes
• Peas
• Cilantro
• Onions
• Green chili
• Ginger
• Turmeric
• Garlic

Orchard Fruits and Nuts

• Lemon