Aloo Mattar

Prepare ingredients:

1. Chop the onion and set aside.
2. Puree two of the tomatoes. If you don’t have a food processor, microwave the tomatoes to make them soft, then kind of “mush” them together with your hands.
3. Roughly chop the other two tomatoes and set aside.
4. Wash and peel each potato. Cut each vertically, then cut each half into thirds. You’ll end up with six bite-sized pieces from each potato.
5. Finely chop the garlic.
6. Finely grate or chop the ginger.
7.. Finely chop the chilies.

Now to make the curry:

1. In a large saucepan, make a few turns of olive oil to coat the bottom of the pan. Let it get warm.

2.. Add the onion, chilies and turmeric and cook until the onions are translucent.

3. Add potatoes and stir. You may need to add a little more turmeric.

4. Cook for 5-10 minutes.

5. Then add the pureed and chopped tomatoes and stir.

6. Add the garlic and ginger. You can always add more throughout the recipe if you like more! A good tip is to just grate the garlic and ginger right over the saucepan.

7. Add the spices (chili powder, garam masala, a little more salt) and stir well.

8. Add the water. You want enough water to partially submerge the potatoes. You may need to add more if you have more potatoes, but start with 1/2 cup.

9. Cover and let the curry come to a boil, then simmer for 10-15 minutes.

10. Use a fork to make sure the potatoes are cooked.

11. At this point, some of the water should have evaporated and your curry should be thickened and not as watery. If you need to, you can add the tamarind concentrate, or some corn starch to help thicken the curry. Be careful and don’t add too much corn starch or your curry will turn to a clumpy mess!

12. You can add more garam masala or chili powder if you want your curry to be spicier. You may also need to add more salt.

13. Add the frozen peas. Start with 1/2 cup, but if you like more, add more! Stir them in to let them warm through.

14. Let the curry cook for another 5 minutes or so, then you’re done! Serve hot with chapati (Indian wheat bread) or over basmasti rice.