Recipe - Curried Potatoes And Peas (Aloo Matar Rasedaa

2 pound Small potatoes; halved
One fourth teaspoon Salt
1 One half teaspoon Tumeric
1 One half teaspoon Cumin powder
2 pn Chili powder
1 teaspoon Cumin seed
2 tablespoon Olive oil
1 Three fourths cup Chopped tomatoes
1 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini