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India   -   Potatoes, Green Peas And Tomatoes (Aloo Matar Tamatar)   adapted from Indian Light Cooking by Ruth Law

  • 2 Medium Potatoes -- cubed
  • 2 Teaspoons Olive Oil
  • 2 Teaspoons Ginger -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 1 Teaspoon Cumin
  • 2 Medium Dried Chiles -- crushed
  • 1/2 Teaspoon Turmeric
  • 3/4 Cup Green Peas
  • 2 Large Tomatoes -- finely chopped
  • Salt -- to taste
  • Pepper -- to taste
  • 2 Tablespoons Cilantro -- finely chopped
  • 1 Lemon Lemon Juice
Directions Soak the potatoes in water for 15 minutes. Drain and pat dry. Heat oil in saucepan. Add ginger, garlic, cumin and chiles. Cook for about 10 seconds. Add potatoes and turmeric. Fry for 5 minutes. Add 1/2 cup boiling water and bring to a boil. Reduce heat, cover and simmer over low for 10 minutes. Add peas and tomatoes. Continue to cook for 4 minutes. Season with salt and pepper. Garnish with cilantro and lemon juice. Serve over rice.
Serves 4
Time to Make 0:00

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