Couldn’t Escape

Aloo Matar

Aloo Matar

Well my UK adventure is drawing to a close – but that’s okay because I have so many recipes to try out once I get home plus some great Vegetarian on Vacation posts to work on.   Today’s dish is a vegan treat that Joe and I had on our honeymoon in London last year but so far hasn’t popped up on this journey.  Of all the Indian dishes out there this is probably one of the easiest to recreate at home as the primary ingredients are ones most people have at all times: potatoes and frozen peas.  While some of the spices are a little more out there, most grocery stores stateside seem to be increasing their foreign food sections making it easier and easier to locate these goodies.

Couldn’t Escape

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 tsp cumin seeds

1 bay leaf

1/2 tsp tumeric

1 tsp coriander

1 tsp amchoor powder (dried mango powder)

1 tsp ginger, diced

3 cloves garlic, diced

4 shallots, diced

2 roma tomatoes, quartered

4 butter potatoes, peeled and quartered

2 cups frozen peas

1/4 cup water (or vegetable stock)

1 tbsp garam masala

1 tsp cayenne powder

Instructions

  1. Heat the vegetable oil in a deep saute pan or sauce pan, add the cumin and cook for 30 seconds before adding the remaining spices along with the ginger, garlic, and shallots. Cook for 5-7 minutes, the shallots should be lightly golden.
  2. Add the tomatoes, potatoes, peas, and water. Bring to a strong simmer before turning heat to low and covering. Cook for 15 minutes, stirring occasionally to prevent sticking and help the tomatoes break down.
  3. Remove lid and add the garam masala along with the cayenne powder. Turn heat back up to medium and cook the sauce down, stirring frequently to fully mix all the flavors for about 7 minutes.
  4. Serve and enjoy!
http://dancingveggies.com/2013/05/couldnt-escape.html

This dish can also be easily adapted for the slow cooker with just a bit of precooking.  After toasting the seeds, garlic, and shallots just toss everything in to the slow cooker on low heat for 6 hours.  I like to serve my aloo matar over coconut rice with poori but dal and/or naan would also be great options.  Next post should be made stateside – can’t wait to be home again!!!!