CURRIED POTATOES & PEAS (ALOO MATAR RASEDAA

      Title: CURRIED POTATOES & PEAS (ALOO MATAR RASEDAA
  Categories: Side dish, Vegetables, Indian, Vegetarian, Ethnic
       Yield: 4 Servings
  
       2 lb Small potatoes; halved
     1/4 ts Salt
   1 1/2 ts Tumeric
   1 1/2 ts Cumin powder
       2 pn Chili powder
       1 ts Cumin seed
       2 tb Olive oil
   1 3/4 c  Chopped tomatoes
       1 c  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

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