Aloo matar (Indian green peas w/ potatoes)
Preparing: Cook 1 diced medium onion, 1 tbsp. of chopped ginger and 2-3 cloves of chopped garlic in the ghee. Add your spices (2:1:1:1:1 tsp. of coriander:cumin:turmeric:cayenne:salt) and cook for 1-2 minutes. Add chopped tomato with juices (fresh or jarred/canned) and cook a few minutes. Finally, add 1-2 cups frozen peas and cubed (1 cm cube pieces) potato and cook for 12-15 minutes (until potatoes are tender; if the juice from your tomatoes is not sufficient, might need to add 1/2 cup of water).
Eating: Top with chopped fresh cilantro and scoop up with freshly baked naan bread. We served this dish with our saag-style greens and a red lentil dish (see photo).
Dish history: We are eating out of the storage room, and this is a good recipe for using up some frozen peas, canned tomatoes, potatoes, onion and garlic.