Curried Potatoes and Peas
(Alu Mattar)

• 2 chopped onions
• 3 crushed garlic cloves
• 1" chunk (2.5 cm) ginger root, finely diced
• 1 tsp ground cumin (5ml)
• 1/2 tsp turmeric (3ml)
• 1 tsp salt (5ml)
• 1/4 tsp (1.5ml) ground hot red pepper
• fresh coriander leaves to taste
• 28 ounce (796ml) can of tomatoes, or 6-8 fresh large tomatoes, cut up
• 3-4 large potatoes, peeled and cut up
• 1 cup (250ml) water, and/or tomato juice
• fresh coriander leaves to garnish
• 1/2 tsp (3ml) garam masala
• 1 cup frozen peas (250ml)

Heat oil in large saucepan and then sauté onions, garlic and ginger until onions are soft and golden.
Add cumin, turmeric, salt and red pepper, then tomatoes and lightly chopped coriander leaves. Cook briskly, while stirring for about five minutes. Add potatoes, water, and/or juice. Reduce to a steady simmer and cook 45-60 minutes until potatoes are tender. Add frozen peas 15 minutes before completion of cooking.
Garnish with fresh coriander leaves and add garam masala to taste.