On Line Cookbook
Aloo Matar Rasedaa - Indian Curried Potatoes and Peas
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • 2 lbs (.9 kg). small potatoes, halved
  • 1/2 tsp (2 ml) salt
  • 1-1/2 tsp (7 ml) turmeric
  • 1-1/2 tsp (7 ml) cumin
  • 2 pinches chili powder
  • 1 tsp (5 ml) cumin seeds
  • 4 tbsp (60 ml) ghee (or melted butter or oil)
  • 1-3/4 cups (425 ml) chopped tomatoes
  • 1 cup (225 ml) frozen peas, thawed
  • Parboil potatoes in lightly salted water and set aside (almost cooked but not quite).
  • Heat ghee or oil in large skillet and saute all the seasonings.
  • Add potatoes to skillet and stir to coat with all the spices.
  • Add tomatoes and simmer until potatoes are tender - about twenty minutes.
  • Stir in peas and cook five minutes longer.
  • Serve hot.
Perfect side-dish for a perfect Indian meal.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.