Aloo-Muter-Tamater

This soupy preparation can be made mild, zesty, or rich by varying the spices added. Yogurt or mashed potatoes can be used to thicken the preparation. On special occasions, one may use almond paste, and add cashews or raisins.

Ingredients (Serves 2):

• 2 medium sized potatoes
• 1 cup peas, fresh or frozen
• 1 medium ripe tomato
• 2 tbsp oil (use ghee if adding yogurt)
• 1 tsp jeera (cumin seeds)
• 1/4 tsp hing (asafoetida)
• 3 tsp subrus
• 2 tsp salt
• 1 tsp ginger paste
• Corriander leaves, finely chopped
  
  

Directions:

1. Peel the potato and dice them into about 1/2 inch cubes. If not using immediately, store in cold water. Alternatively, use steam-cooked potato, remove skin, and make 1/2 inch cubes.
2. Dice tomato into 1/2 inch cubes.
3. In a 2 quart pan, start heating oil on medium heat. Add 1-2 seeds of jeera.
4. When a seed of jeera puffs, add remaining jeera, followed by hing and subrus.
5. Add potato and fry so as to cover all pieces with oily mix. If using raw potato, cover and let simmer for 7 minutes.
6. Add 2 cups of water, salt, and peas. Cover and let it simmer for another 7 minutes.
   
7. To thicken the gravy, mash 4 pieces of potato. Add diced tomato, ginger paste. Cover and let it simmer for 7 more minutes.
8. Add corriander just before serving and mix. Serve hot in a bowl.

This dish with rice or bread serves as a simple meal. Many vegetable soups can be made this way. With little modification it can be made in a crockpot. Non-vegetarian friends coming over too? Share these crockpot bbq recipes with them.