Category: Potatoes
Rating: 2.67
Servings: 4


2 lb small potatoes; halved
1/4 teaspoon salt
1 1/2 teaspoon tumeric
1 1/2 teaspoon cumin powder
2 pinch chili powder
1 teaspoon cumin seed
2 tablespoon olive oil
1 3/4 cup chopped tomatoes
1 cup frozen peas; thawed

Directions: How to Cook Curried Potatoes And Peas (Aloo Matar Rasedaa

Parboil potatoes for 5 minutes in lightly salted water. Drain and set potatoes aside.

In a large skillet, saute tumeric, cumin powder, chili powder and cumin seed in olive oil.

Add potatoes to skillet and stir to coat with spices.

Add tomatoes and simmer until potatoes are tender, about 20 minutes.

Stir in peas, cover and cook for 5 minutes.

Per serving: 253 cal, 7 g protein, 165 sod, 42 g carb, 8 g fat, 0 mg chol, 33 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Samosa Filling - Spicy Potato
Cauliflower And Potato Fry
Gobi Aloo Or Cauliflower With Potatoes, Banquet Style
Indian Potato Cakes (Vegan)
Indian Stuffed Potatoes

Recent comments and reviews for this recipe:

No comments, so be the first!

Add your comment:

What is 17 minus four?
Your Comment (no html):