*  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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