Recipes

Ali's aloo bhaji matter

braised potatoes, tomatoes and peas

I've added and discarded ingredients through the years, you can always replace vegetable oil for butter to make this a vegan dish, or add your favorite meat if you're a carnivore.

Original recipe by Balraj Khanna

What you'll need:

4 garlic cloves, halved

One 1-inch piece fresh ginger, peeled & coarsely chopped

6 tablespoons vegetable oil, ghee, or unsalted butter

1½ cups minced onions

1 medium fresh hot green chili, seeded & sliced

1 pound potatoes, peeled & cut into 2-inch pieces

4 medium tomatoes, cut into quarters

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon garam masala

¼ cup finely chipped fresh cilantro

¼ cup finely chipped fresh coriander

Making aloo bhaji matter

In a small food processor, combine the garlic and ginger, and process until fine. Set aside. In a large saucepan, heat the oil or butter over medium-high heat. Add the onions and cook, stirring occasionally, 10 minuets, or until browned. Reduce the heat to medium, add the garlic mixture and the chili, and cook, stirring constantly, 1 minute. Add the potatoes and cook 5 minutes. Reduce the heat to medium low and add the tomatoes, peas, cumin seeds, turmeric, ground coriander, ground cumin, chili powder, and salt. Cook, covered for 20 minutes or until the potatoes are tender. To serve, sprinkle with the garam masala, fresh coriander, and cilantro. To be enjoyed by 4 friends.