Indian Favorite with a Twist


  I was craving Indian food, but didn't have all the ingredients at my fingertips and was in no mood to fight the pre-Thnaksgiving crowds at the grocery so I decided to make do with what I had on hand.
  Digging through the fridge and the pantry, I had most of the ingredients to make Aloo Matar (a spicy potato and pea mixture). So I mixed up a batch and added some carrots and rice to make it my own...if I didn't have the ingredients to make it "right", I reasoned, I might as well make it my own.
  The recipe made a great side dish for Steve and an entree for me. He says it makes a wonderful complement to the meat on his plate and I think it tastes wonderful on its own or with a slice of crusty bread to sop up the sauce.

Not True Aloo
  • 1/4 cup of vegetable oil
  • 2 medium onions, finely chopped
  • 2 (or more) cloves of garlic, minced
  • 1 bay leaf
  • 4 large potatoes, peeled and chopped
  • 1 cup of frozen peas
  • 1/2 cup of tomato puree
  • 2 carrots, cut into rounds
  • 1 1/2 teaspoons of paprika
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 2 tablespoons of finely chopped cilantro
  • 1 cup of cooked rice
  1. Heat the oil in a skillet over medium heat. Stir in the onions, garlic, and bay leaf. Cook until the onions are tender. Mix in the potatoes, carrots and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
  2. Stir the tomato puree, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
  3. Mix into the cooked rice and stir over low heat for about two minutes.

Popular Posts