Curried Potatoes & Peas (Aloo Matar Rasedaa Ingredients
2 lb small potatoes, halved
1/4 tsp salt
1 1/2 tsp tumeric
1 1/2 tsp cumin powder
2 pinch chili powder
1 tsp cumin seed
2 tbsp olive oil
1 3/4 cup chopped tomatoes
1 cup frozen peas, thawed
Curried Potatoes & Peas (Aloo Matar Rasedaa 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.
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
Serves: 4
Curried Potatoes & Peas (Aloo Matar Rasedaa Recipe from the Recipes To Go Collection
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