Category: Potatoes
Rating: 2.67
Servings: 4


Ingredients


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


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Related recipes:
Cabbage Potatoes And Peas Molagootal
Gobi Aloo [cauliflower And Potatoes]
Beans/Potato Curry
Indian-Style Stuffed Baked Potatoes With Bell
Dry Potato Curry


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