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Aloo Mattar

post #1 of 2
Thread Starter 
Aloo Mattar
-1 1/2 lb small potatoes
-2 onions
-3 garlic cloves
-1 ginger, fresh 1/2" piece
-3 Tb vegetable oil
-1 Pn asafetida, crushed, opt
-1/2 Ts cumin seeds
-1/4 Ts cayenne pepper
-1/2 Ts turmeric, ground
-2 tomatoes, chopped coarsely
-1 C peas
-1/4 C water
-1/2 Ts garam masala

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12 minutes). Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes). Add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they
seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving.

post #2 of 2
Thread Starter 

Masala Shrimp

Masala Shrimp
Shrimp In Tomato Sauce


- 450gm. king sized prawn or shrimp
- 1 medium onion, skinned and finely chopped
- 1\3 cup oil
- 1tsp. fresh ginger paste
- 1 tbsp. garlic paste
- 1\2 level tsp. turmeric
- 2 medium tomatoes, coarsely chopped
- 1 tsp. salt
- 1 tsp. chili powder (to taste)
- 1 tsp. coriander powder
- 1 tsp. garam masala
- 2 tbs. fresh chopped coriander
- 2 green chilies chopped

1.Shell the prawns, remove the head and remove the vein. Keep aside.
2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 10-12 minutes until the onions are a light golden color.
3. Add chili powder, turmeric, salt, garam masala and coriander powder.( Add 3-4 tablespoons of water along with the spices, to prevent the spices from burning.) Stirring frequently, fry the mixture for another minute. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8-10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
4. Add the prawns and continue stirring and frying for 5 minutes or until the prawns are tender. Add little water if necessary.
5. Garnish with coriander leaves and green chili.
6. Serve with Nan, Roti.

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www . leadpakistan . com
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