Potatoes & peas in sauce (Aloo matar rasedar) from India Cookbook (page 232) by Pushpesh Pant

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Notes about this recipe

  • minerva on May 24, 2013

    Browning potatoes was a nice touch. In the future, I might use more of all powdered spices and some extra tomato.

  • Delys77 on February 13, 2013

    Pg. 232 This is similar to aloo matar dishes you have had in Indian restaurants, if a little better. I cut the oil back to about 3 tb and this was plenty. I also loved that the potatoes browned so nicely in the pre cooking, this gave them a good texture in the final dish. It did take me longer than 20 to brown the potatoes, closer to 30. I used the suggested Kashmiri Garam Masala and it was very good. The only change I would make is to go with a bit more tomato next time to make the dish a touch looser.

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