Aloo Mattar (curried Potatoes and Peas)

Ingredients	Quantity
Ghee	¼ cup
Fresh ginger root – scraped and finely chopped	1 tbsp
Garlic – finely chopped	1 tbsp
Onions – finely chopped	½ cup
Salt	1 ½ tsp
Ground cumin	1 tsp
Turmeric	½ tsp
Ground hot red pepper	¼ tsp
Firm – ripe tomatoes, coarsely chopped	3 medium
Fresh coriander – finely chopped	3 tbsp
Fresh green peas	2 cup
Boiling potato – peeled & ½ “ cubes	1 large
Water	1 cup
Garam masala	½ tsp

In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower the heat to moderate and, stirring constantly, try the onions for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the cumin, turmeric and red pepper, and stir in the tomatoes and 2 tablespoons of the fresh coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture. Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact. Taste for seasoning and serve at once, sprinkled with the remaining tablespoon of coriander and the garam masala.