Aloo Mutter

Cooking Indian food can seem intimidating at times, and sometimes it really is. However, this dish is pretty simple. Even though its pretty quick and easy to handle, it certainly doesn't lack flavor. The cumin gives the curry a bold base while the turmeric adds beautiful color and appealing aroma. This dish is warm and hearty, and is sure to please almost anyone.

1 tbsp vegetable oil
1 tsp whole cumin seed
½ cup sliced red onion
2 medium tomatoes cut into 1-inch pieces
1 tsp salt
½ tsp ground cayenne pepper
¼ tsp ground turmeric
3 medium red potatoes, about 1 pound
1 cup frozen peas
1 cup water
2 tbsp finely chopped cilantro
½ tsp Garam Masaala

Cut the potatoes into about 2-inch pieces and cook until almost done, around 7 minutes. Remove from the hot water into a colander and run cold water over the potatoes until they are cooled.
Add the oil to a 2 quart saucepan and add the cumin seed. Heat over medium to medium-high heat and let the cumin sizzle for about 15-30 seconds, making sure the pan does not become too hot. Carefully add the onions (if the pan is too hot, the oil may splatter) and stir fry until they are golden brown. Add the tomatoes, salt, cayenne pepper, and turmeric. Stir fry until the tomatoes are softened.
Stir in the remaining ingredients except the Garam Masaala. Heat to boiling, then reduce heat to medium. Cover and let the curry simmer for about 5 minutes, then uncover and let simmer for 5 more minutes, until the sauce has slightly thickened. Add the Garam Masaala when you are ready to serve.

Recipe from Betty Crocker's Indian Home Cooking by Raghavan Iyer