Comments on: Meatless Monday: South Indian Style Aloo Mattar

By: Melody

Melody — Fri, 04 Jun 2010 16:35:34 +0000

Barbara, Goa is in the west of India and the dish Vindaloo is heavily influenced by the Portugese. If you like Vindaloo, you will love Sorpotel, a spicy red pork curry enjoyed with steamed red rice and coconut cakes similar to the south indian idli. love the purple potatoes in the pic.

By: Barbara

Barbara — Tue, 15 Dec 2009 01:17:43 +0000

The first amount is used whole, the second is ground in with the masala. Let me see if I left a step out….if I did, I will edit it to fix it.

By: Diane

Diane — Tue, 15 Dec 2009 01:11:12 +0000

Barbara: You list cumin seed twice? Is it 1/2 tsp or 1-1/2?

By: Laura

Laura — Thu, 19 Nov 2009 17:00:02 +0000

Oh, I love aloo mattar! And this recipe sounds divine. I just found the most wonderful little grape-sized potatoes at Trader Joe’s, and the way they pop in your mouth when you bite into them is just fantastic. That feeling, combined with a similar one from the peas, would be perfect in this dish. I might just walk up to the Indian grocery on my lunch break today, to get some ghee and curry leaves!

Barbara, I don’t have whole fenugreek seed, but I do have the ground stuff on hand. How much of that should I use for this recipe?

By: PJ

PJ — Wed, 18 Nov 2009 16:00:51 +0000

looks delicious! thanks for sharing.