*  Exported from  MasterCook  *

              CURRIED POTATOES AND PEAS (ALOO MATAR RASEDAA

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Side Dish                        Vegetables
                Indian                           Vegetarian
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Small potatoes -- halved
     1/4   ts           Salt
   1 1/2   ts           Tumeric
   1 1/2   ts           Cumin powder
   2       pn           Chili powder
   1       t            Cumin seed
   2       tb           Olive oil
   1 3/4   c            Chopped tomatoes
   1       c            Frozen peas -- thawed

  Parboil potatoes for 5 minutes in lightly salted
  water.  Drain and set potatoes aside.
  
  In a large skillet, saute tumeric, cumin powder, chili
  powder and cumin seed in olive oil.
  
  Add potatoes to skillet and stir to coat with spices.
  
  Add tomatoes and simmer until potatoes are tender,
  about 20 minutes.
  
  Stir in peas, cover and cook for 5 minutes.
  
  Per serving: 253 cal, 7 g protein, 165 sod, 42 g carb,
  8 g fat, 0 mg chol, 33 mg calcium
  
  Source: Vegetarian Gourmet, Autumn 1993 Typed for you
  by Karen Mintzias
 


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