Aloo matar tamatar (Indian style potato peas and tomato)

This is another spicy dish this time from India. It is potato and peas in a pureed tomato sauce. We make it in a traditional Indian way but add black eyed peas for added protein.

Legumes are a great additive to your diet as they can be counted as a vegetable as well as a source of protein. Like many other legumes black eyed peas contain soluble fibre so they help get rid of bad cholesterol therefore lowering your risk of heart disease.

This dish can be served on rice or with breads such as naan or roti. We have it with red basmati rice which we buy from a Sri Lankan shop but you may be able to find it in other Asian stores. The colouring of red rice is due to it’s content of anthocyanin antioxidant which is currently being studied for it’s purported health benefits. Red rice is also high in vitamin B, iron and calcium and we think it’s delicious. Red yeast rice and Weedy rice are sometimes mistaken for Red rice so ask the store attendant if you’re not sure.

Eat aloo matar tomatar as a side dish or main meal.

Ingredients:

• ¼ kg potatoes
• 1 cup peas
• 600g fresh tomatoes coarsely pureed
• 3 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• ½ teaspoon crushed garlic
• ½ teaspoon grated fresh ginger
• 4 tablespoons tomato paste
• ½ a cup water
• 1 teaspoon sugar
• 1 teaspoon coriander powder
• 1 teaspoon fenugreek powder
• 1 ½ teaspoons cayenne powder
• 1 ½ teaspoons garam masala
• 1 teaspoon turmeric
• ½ teaspoon ground black pepper
• ½ teaspoon cardamom powder
• ½ teaspoon salt (or to taste)
• 1/5 cup black eyed peas

1. Soak the potatoes in water for 15 minutes. Drain then pat dry and put aside.
2. Cook black eyed peas in pressure cooker for 11 minutes then put aside.
3. Heat the oil in a wok or pan. Sauté the cumin seeds, ginger and garlic.
4. Add the cubed potatoes and lightly fry until the potatoes are slightly browned. Add water then simmer until potatoes are slightly soft.
5. Stir in the pureed tomatoes, potato and peas, black eyed peas and tomato paste.  Add sugar coriander and salt then simmer for 5-7 minutes over medium heat, until the gravy thickens and the spices are thoroughly blended.
6. Serve on a bed of red rice.