Aloo Matar

Directions

• Mise en place
• Finely dice the red onion, aprox. 200 Grams.
• Dice tomatoes, aprox. 350 Grams
• Remove the stem and slit down the middle 2 Thai red chilis.
• Measure out 1 tsp of ginger garlic paste.
• Measure out 1 cup of frozen peas.
• Chop 1/2 a bunch of cilantro/corriander and set aside a large pinch for garnishing.
• Slice a lemon in half or measure out 1.5 Tbsp of Lemon Juice.
• Measure out 2 cups of water. Reserve for when simmering the tomatoes and potatoes or if the spices begin to stick/burn.
• Meausre out oil and spices.
• Cooking
• Heat ghee in a cast iron wok or saute pan.
• Ghee is hot enough to start cooking if bubbles form around a wooden utensil when dipped into the oil.
• Add Panch Phoron, stir and fry until the mustard seeds begin to pop and the cumin is fragrant.
• Add red onion and Thai red chilis, fry until the onion begins to brown around the edges.
• Add potatoes, cover with lid and cook for 5 minutes.
• Add ginger garlic paste, cook for 1 minute or untill the pungent/raw smell goes away.
• Add the ground corriander, tumeric, Kashmiri chili powder, and salt. Cook for 1 -2 minutes, the spices should become fragrant.
• Add tomatoes, stir and replace the lid. Lower the cooking tempature to a simmer and cook until tomatoes are soft.
• Once tomatoes are soft, add water and simmer for 15 minutes. Check the potatoes with a fork to see if they are cooked all the way through.
• Add frozen peas, cover with lid and cook for 5 minutes.
• Remove the lid and check that the sauce is now thick enough to coat the potatoes.
• Add the chopped corriander, lemon, and Kasuri methi. Stir untill well incorparated.
• Remove from heat.
• Plate the Aloo Matar, garnishing with cilantro. Serve with Roti and sliced red onion.
• Enjoy!