the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

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Curried Potatoes and Peas (Aloo Mutter)

1 T ghee or butter
1 small onion, chopped
3 cloves garlic, minced
2 t finely chopped ginger
1 teaspoon ground cumin
1/2 t ground turmeric
1/2 t ground coriander
1—15 oz. can crushed tomatoes
2 red potatoes, scrubbed, diced
1 1/2 cups frozen peas
1 teaspoon garam masala
2-4 T fresh cilantro, chopped

In a large saucepan, saute the onion in the butter over medium-low heat for 5 minutes. Add the garlic and ginger and saute for one more minute. Add the cumin, turmeric, and coriander; stir well.

Add the tomatoes and bring the mixture to a boil. Add the potatoes, cover, and simmer for 10 minutes. Add the peas and cook for 10 more minutes. Stir in the garam masala.

Just before serving, sprinkle the fresh cilantro on top.



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This page modified January 2007