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Curried Potatoes And Peas (Aloo Matar Rasedaar)
| Ingredients | |||
| 2 | pound | small potatoes, halved | |
| 1/4 | teaspoon | salt | |
| 1 1/2 | teaspoon | tumeric | |
| 1 1/2 | teaspoon | cumin powder | |
| 2 | pn | chili powder | |
| 1 | teaspoon | cumin seed | |
| 2 | tablespoon | olive oil | |
| 1 3/4 | cup | tomatoes, chopped | |
| 1 | cup | frozen peas, thawed | |
Directions: | |||
| 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. | |||
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