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Simple Potato and Green Pea Stew (Aloo Hari Matar Foogath)


Course : Indian
Source:
Serves: 6
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Ingredients:


3 tablespoons ghee -- (45 ml) or vegetable oil

1 tablespoon fresh ginger root -- (15 ml) - scraped, minced

2 medium hot green chilies -- seeded and minced

1/2 tablespoon cumin seeds -- (7 ml)

1 teaspoon black mustard seeds -- (5 ml)

1/4 teaspoon yellow asafetida powder -- (hing) (1 ml) *

8 medium curry leaves -- preferably fresh

2 medium tomatoes -- (about 3/4 lb/ 340 g), peeled, seeded and chopped

1 1/2 pounds waxy new potatoes -- (685 g), peeled (cut into 3/4 inch (2 cm) thick fingers)

3/4 teaspoon turmeric -- (3.5 ml)

1 tablespoon ground coriander -- (15 ml)

3/4 cup water -- (to 1 1/2 cups)

1 1/2 cups fresh peas -- (360 ml) or frozen baby peas -- defrosted

1 1/4 teaspoons salt -- (6 ml)

3 tablespoons chopped fresh coriander or parsley -- (45 ml)
 

Preparation / Directions:


*This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths. This dish is popular throughout North India. If you use 3/4 (180 ml) of water, the texture should be dry. If you want a stew like consistency, add more water. This is an ideal accompaniment to steamed rice or flatbreads. Heat ghee or oil in a heavy-bottomed 5 qt/liter pan, preferably nonstick, over moderate heat. When it is hot, but not smoking, add the ginger, chilies, cumin seeds and black mustard seeds and fry until the mustard seeds turn gray and pop. Immediately add the asafetida and curry leaves, and within seconds add the tomatoes. Fry for 2-3 minutes or until the ghee separates from the tomato puree. Add the potatoes, turmeric, ground coriander and water and bring to a boil. Reduce the heat to moderately low, cover and cook for 15 minutes. Add the fresh peas, salt and half the fresh herb and continue to cook, partially covered, until the potatoes are soft but not broken down. If you are using frozen peas, add them in the last 2-3 minutes. Garnish with the remaining fresh herb and serve.

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