Aloo Matar Masala

Aloo matar masala

This is from one of my friends Parul Singhal, who posted this recipe at my request.

Here is a link to the original post on her blog:

Below is my adaption of Parul’s recipe, to accommodate more readily available local ingredients.

Thank you Parul!  I hope that I did your recipe justice!


1 small onions, diced

3 – 4 potatoes, cubes

1 cup green peas

1 teaspoon fresh minced ginger

1 can diced tomatoes

1 teaspoon cumin, turmeric

1 tablespoon salt, coriander

1/2 teaspoon garam masala

red pepper flakes, to taste

1 -2 clove fresh garlic, crushed

The original recipe called for:

a pinch of asafetida/hing.

1 teaspoon chopped green chili

1/2 red chili powder

Chopped coriander leaves for garnish.

Instead, I added a small onion, crushed fresh garlic, and canned diced tomatoes.  Fresh cilantro would have also made a nicer touch, but I didn’t have any handy.


Sauté onion, garlic, cumin, turmeric, coriander, salt, and  ginger, until fragrant. Add potatoes, tomatoes and water. Bring to pressure for 5-7 minutes (depending on the size of the potatoes) and release the pressure using the quick release method. I cooked it for 5 minutes, and then simmered it on the stove top to thicken and finish cooking. After the potatoes are cooked, add the peas. Adjust seasoning, and then add hot pepper flakes to taste, crushed garlic.  Complete by adding the garam masala at the end.  Ideally, fresh chopped cilantro before serving is a wonderful addition.

Here are the pictures:

Outcome: Everyone liked it! Although not completely authentic, I am happy to say that it was finished within a day. So, that to me is an unqualified success!

My husband is now suggesting we acquire more authentic Indian spices. Some of them were omitted, and I think that it would have been better with them.

Thank you Parul! I so appreciate you sharing this wonderful recipe!

It has occurred to me that blogging is a great way to learn traditional, authentic recipes.  Before blogging, I never could have made something like this. My husband was amazed.

So, thank you everyone!  I am so grateful to all of you.

(Off topic, but, I would love to receive recipes for Brazilian beans, if anyone is familiar with this cuisine.)


Chicken Salad 

This is a great way to use up the leftover chicken from the chicken soup, or from the week. This was my father-in-law’s recipe.


Cooked chicken

Mayonnaise: see recipe on site

2 stalks celery, chopped, including leaves

1 – 2 peppers, chopped

¼ onion, chopped, or use fresh scallions

Salt, pepper and a pinch of celery seed.


Blend ingredients together. I use enough mayonnaise just to hold it together, but, adjust to your taste.

Here is the picture:



Moroccan Chickpeas On The Fly

Today, we needed something for dinner and, no time to cook.

So, this morning I literally threw this together.


1 lbs. dried chickpeas 

1 can diced tomatoes 

1 onion 

Fresh ginger

2 cloves garlic crushed 

1 tablespoon cumin, paprika and salt

1 1/2 teaspoons coriander, turmeric,

1/8 crushed red pepper flakes, allspice 


I didn’t have time to chop the onion, so I put it in whole. I took a microplane grater for the ginger. I couldn’t find the  dried ginger so it was easier to grate the fresh. I also didn’t presoak the beans.

Here is the picture from this morning, without the onion, since originally I was going to get my husband to put it in.

Here is the micro grater that I used:

 Good tools are very important!

Now, when I came home, I adjusted the seasoning by adding more cumin, paprika, coriander, turmeric and hot red pepper flakes. 

This can also be made in the pressure cooker, 40 minutes to pressure.

It came out great!