How to makeAlu Mattar?How to cookAlu Mattar?Learn the recipeAlu Mattarby vahchef.For all recipes visit vahrehvah.com
- In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly.
- Stir in the ginger and garlic, then add the onions and salt.
- Lower the heat to moderate and, stirring constantly, fry the onions for 7 or 8 minutes until they are soft and golden brown.
- Watch carefully for any sign of burning and regulate the heat accordingly.
- Add the cumin, turmeric and red pepper, and stir in the tomatoes and 2 tablespoons of the fresh coriander.
- Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass.
- Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture.
- Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact.
- Taste for seasoning and serve at once, sprinkled with the remaining tablespoon of coriander and the garam masala.