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      RECIPE TITLE "Aloo Mattar" Author: Anonymous

    yieldsserves 4-6 time10+25 mins difficultymoderate


    4 tablespoons of cooking oil
    1 medium-sized onion, minced
    2 cinnamom sticks, broken up
    1/2 inch cube root ginger, peeled and finely chopped
    1/2 tablespoon of ground turmeric
    2 tablespoons of ground cumin
    1/4 tablespoons of chili powder
    1/4 tablespoon of fresh black pepper
    1 pound of potatoes, peeled and cut into 1-inch cubes
    2 fresh chilies
    1 tablespoon of tomato paste
    salt to taste; 1 cup of warm water
    1/2 cup of frozen peas
    1 tablespoon of chopped coriander leaves.


    1. Heat the oil over a medium heat and sauté the onion, cinnamom, and ginger for 5 mins, stirring frequently.
    2. Reduce heat to low and add the turmeric, cumin, chili powder, and black pepper. Stir and sauté for 1 minute.
    3. Add the potatoes and chilies, stir and cook 2-5 mins until the spices are blended thoroughly. Stir in the tomato paste and salt.
    4. Add the water, bring to the boil, cover the pan, and cook over a medium-to-low heat about 10 mins or until the potatoes are half-cooked.
    5. Add the peas, cover the pan, and cook until the potatoes are tender.
    6. Remove the pan from the heat, stir in half the coriander leaves, and sprinkle the remainder on top.

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