International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Apricot Rosemary Glazed Fish






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > alu mattar
ALU MATTAR (North India) 3 large onions, in thin slivers 3 med. potatoes, peeled & cut in chunks 10 oz. pkg. frozen peas, defrosted 2 or 3 cloves garlic, chopped 1/2" ginger root, finely julienned & chopped 1 or 2 green chilies 1 tsp ground cumin 1/2 tsp ground coriander, optional 1 or 2 dry red chilies 1/4 tsp turmeric 1/4 tsp cayenne, optional 3 or 4 tbsp peanut oil or ghee (recipe below), or mixture of both salt & pepper to taste 1 tbsp chopped coriander leaves (spices may be increased, decreased, &/or varied, but do not omit cumin & turmeric) In a heavy sauce pan, sautee onions in the oil &/or ghee at a fairly high temperature, stirring frequently and adding small amounts of water if necessary to prevent burning. When the onions are transparent and brownish, add the garlic & ginger, stir briefly, and add potatoes, green chilies (whole) and red chilies. Stir a lot and, as before, add water if necessary. After about 5 minutes, depending on size of potato chunks, add spices and salt & pepper, stir briefly, and then add enough water to cover potatoes. Turn heat to low, cover pot, and simmer until potatoes are cooked through. Add peas & stir very briefly. Add more water if necessary (the onions should almost dissolve, creating a fair amount of gravy-like sauce). Add coriander leaves. Serve with rice. Ghee: in a small pan, melt about 1/2 pound unsalted butter. Bring it to a slow boil, skimming the foam as it rises to the top. Do not stir. After foam has stopped coming up, simmer slowly for about 10-15 minutes, uncovered. Turn off heat and let stand. Whatever milk solids are left will precipitate to bottom of pan. Allow to cool somewhat, and carefully pour into glass container, leaving particles behind. Ghee will keep, unrefrigerated, for a long time. from: Rose Kaplin. I live 2/3 of the year in New York, in Manhattan with the traffic and the noise, and 1/3 of the year in southern Maine, in the country, where there are big White Pine trees. Once spent a year-and-a-half in India, where I learned to eat, cook, & love the food. More to come.

Alu Mattar


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all Indian recipes (136)
list all recipes by 74271.1001 (4)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: mattar
ethnicity: indian
recipes for vegetables
recipes by 74271.1001
Email Address:
(posted January 24, 1999)

ALU MATTAR (North India)

3 large onions, in
thin slivers
3 med. potatoes, peeled &
cut in chunks
10 oz. pkg. frozen peas, defrosted
2 or 3 cloves
garlic, chopped
1/2" ginger root, finely julienned & chopped
1 or 2
green chilies
1 tsp ground
cumin
1/2 tsp ground
coriander, optional
1 or 2
dry red chilies
1/4 tsp
turmeric
1/4 tsp
cayenne, optional
3 or 4 tbsp
peanut oil or ghee (recipe below), or mixture of both
salt & pepper to taste
1 tbsp chopped
coriander leaves
(
spices may be increased, decreased, &/or varied, but do not omit cumin & turmeric)

In a
heavy sauce pan, sautee onions in the oil &/or ghee at a fairly high temperature, stirring frequently and adding small amounts of water if necessary to prevent burning. When the onions are transparent and brownish, add the garlic & ginger, stir briefly, and add potatoes, green chilies (whole) and red chilies. Stir a lot and, as before, add water if necessary. After about 5 minutes, depending on size of potato chunks, add spices and salt & pepper, stir briefly, and then add enough water to cover potatoes. Turn heat to low, cover
pot, and simmer until potatoes are cooked through. Add peas & stir very briefly. Add more water if necessary (the onions should almost dissolve, creating a fair amount of gravy-like sauce). Add coriander leaves. Serve with rice.

Ghee: in a small pan, melt about 1/2 pound unsalted
butter. Bring it to a slow boil, skimming the foam as it rises to the top. Do not stir. After foam has stopped coming up, simmer slowly for about 10-15 minutes, uncovered. Turn off heat and let stand. Whatever milk solids are left will precipitate to bottom of pan. Allow to cool somewhat, and carefully pour into glass container, leaving particles behind. Ghee will keep, unrefrigerated, for a long time.

from: Rose Kaplin. I live 2/3 of the year in
New York, in Manhattan with the traffic and the noise, and 1/3 of the year in southern Maine, in the country, where there are big White Pine trees. Once spent a year-and-a-half in India, where I learned to eat, cook, & love the food. More to come.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.