Lajawab Aloo Matar / Baby Potatoes and Peas with Sesame

                                                                           

                                                                           

Potato and peas is a popular combination in most of North India and recipes for it abound. This is one recipe which I stumbled on a few years back in a dusty recipe book at someone's place. The very first time I tried it I knew I had got hold of a gem. Since then I have made it many times and invariably garnered praise for it.

On the face of it, there is nothing really remarkable about it. There are no exotic ingredients, no trick process in the cooking and yet there is something about it that makes it stand out.  There is only one way you can find out what is so special about this recipe. Try it!!

Ingredients: 

10 to 12 baby potatoes
1 cup boiled peas
2 tsp white sesame seeds ( til)
1/2 tsp cumin seeds ( jeera)
2 onions cut in rings
1 big tomato or 2 tbsp ready puree
8 - 10 cashew nuts ( kaju)
10-15 raisins ( kishmish)
4 tbsps oil
1/2 tsp turmeric powder
Salt to taste
1/2 tsp red chilli powder
1/2 tsp all spice powder ( garam masala)
1/4 tsp dried mango powder ( amchur)
2 green chillies slit lengthways
2 tbsp  chopped coriander leaves

Method:    Boil potatoes in salted water until just tender but not overcooked.  Peel and cut each baby potato in two halves.  Dry roast the sesame seeds in  a heavy bottom pan on low flame until golden. Keep aside.  Cut onions in round rings. Puree the tomato. Boil peas. Soak raisins in water.

Heat oil in a heavy bottom pan and add cumin seeds. When it splutters add onion rings and saute for a couple of minutes. Now add the cashew nuts.  Saute till both onion and cashew nuts are golden. Add tomato puree and cook till dry.  Add turmeric powder, red chilli powder, salt, all spice powder, dried mango powder, green chillies and coriander leaves. Add a tbsp or two of water and cook for a minute to allow the spices to be well absorbed. Add the halved potatoes and saute gently, taking care not to break or mash them. Sprinkle the sesame seeds, keeping aside some for garnishing. Mix well so that the potatoes are well coated with the sesame.  Add boiled peas and raisins. Stir and remove from flame.Transfer to a serving dish and sprinkle the remaining sesame. Serve hot.