God bless mothers!
…and the art of preserving food 🙂
When I was in India last month, my mom had preserved 4 packets of the freshest and sweetest peas! I had been using them with a lot of thriftiness 😛 very little at a time… trying to make them last for as long as I can.
This aaloo matar vegetable fry is an extremely simple and tasty recipe. I don’t make it very often, mainly because the frozen peas we get here in Luanda are not sweet at all. Back at home, during the season of peas, aaloo matar was a regular part of our everyday family dinners. And then mom started home-preserving peas and we could have it all year round.. and she spread a little of that magic in my kitchen too… from India to Luanda!
But yesterday I was craving for the homely aaloo-matar (potato and peas vegetable fry). and I’m telling you it is best with mom preserved peas :).
By Ashima Goyal Siraj
Preparation Time: Cooking Time: Serves: 2
2 medium potatoes, peeled and cut into little cubes
1 onion, chopped
1 green chilli, chopped
1 tomato, chopped
1 cup green pearls of peas!
a pinch of asafoetida
1 tsp cumin seeds
2 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
1 tsp chaat masala
2 tbsp oil
- Heat oil in a non stick pan
- Once the oil is hot, add asafoetida and cumin seeds.
- When the seeds start to crackle, add the green chillies and potato cubes. If you are using fresh peas, on a separate burner, put the pea pods to boil in salt water while the potatoes are getting cooked.
- Cook covered for 2-3 minutes till the potatoes turn a little soft.
- Add onions and all the spices (other than chaat masala). Mix well and cook for another 2-3 minutes. Stir in between so that the potatoes don’t stick to the pan.
- Now add the tomatoes and defrosted/ boiled peas. Mix well and cook covered for another couple of minutes.
- Remove from heat, sprinkle chaat masala and serve hot with rotis.