5 tbsp ghee
1 medium onion, chopped
2 each garlic cloves, chopped
2 each cloves
2 each bay leaves
1 each 1 inch cinnamon stick
1 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp coriander
2 each tomatoes, quartered
1 salt to taste
2 medium potatoes, cubed
1/2 cup green peas
1 1/4 cup water
1 chopped cilantro
Directions
Heat ghee & saute onion & garlic over medium heat till golden. Add
cloves, bay leaves & cinnamon. Stir fry for 2 minutes.
Add garam masala, chili powder, turmeric, coriander, tomatoes & salt.
Mix well. Add potatoes & peas. Pour in water & bring to a boil.
Lower heat, cover the pan & simmer gently for 15 minutes, or until the
potatoes are done.
Garnish with coriander leaves & serve hot.
Michael Pandya, "Indian Vegetarian Cooking"
Servings: 4 servings
Aloo Matar Rasedaar Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into the far past, in fact as far back as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
Later on, we have some interesting books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of meals served to the upper classes of the time. By the time we get to the 20th century, cooking books are greatly in demand mostly as a result of better eduction, more leisure time and disposable income. |
We hope you enjoy this Aloo Matar Rasedaar recipe.
