Gajar Aloo Matar
India
Prep Time: 20 minutes
Cook Time: almost an hour
WW Pts (cutting oil down to 1 Tbsp): 2
WW Pts (as directed): 3
Bonus: one pan; staple ingredients; filling; fairly simple; leftovers are good, if not better on day 2
Bummer: recipe is listed under carrots in vegetable section, which makes it difficult to find; makes alot of food
I've made this a kazillion (well, at least half a dozen) times, including once for a potluck (yep, it was all eaten). I was initially drawn to this recipe because it's an Indian potato recipe that only requires one pot and one cooking process, but I keep coming back to this recipe because it's so darn good.
This recipe calls for grated tomatoes, but I just use a 14.5 ounce can of diced tomatoes. Canned tomatoes have several advantages over fresh tomatoes - they can live in the cabinet for many months, cheaper (even if both organic), less work, less clean-up, and the can makes a handy place to put the spoon during cooking.
The recipe specifies how to cut the potatoes and carrots, but I am a slacker with too-large chunks of potato and carrots sliced instead of neatly diced pieces. This will not change the flavor of the dish, but please don't expect your dish to look like my photo, unless you also blatently disregard cutting instructions.
It is possible that if you properly cut your veggies, your cooking time will be shorter than mine and more like the one in the book.
In the past, we have used cauliflower instead of peas. It is still a delicious dish, although you lose the magic of taking an ingredient straight from a bag in the freezer. On the bright side, you do have a dish made with cauliflower.
Someone in my kitchen has a heavy hand with the cayenne, so to counteract the heat, I enjoy eating this with Wildwood plain soy yogurt. It's the only soy yogurt, that I know of, that is tangy enough to act as a plain, cooling yogurt. If you (or I, even) so desired, the Wildwood soy yogurt would probably make pretty good raita.
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