Thursday, August 15

Comfort food.

We left Germany a year ago this week, on the 9th I think.
I miss many parts about it, that's for sure.
One thing (one of the biggest things) is the Indian restaurant, Taj Mahal, in Bernkastle. This is where we celebrated every birthday, every accomplishment, and where we brought almost every single person that visited us in the seven years we lived there. So much love, such delicious food, all under the lovely shadow of a centuries-old castle atop a hill, and with a hand-made Italian gelato joint right across the walkplatz that we thoroughly enjoyed every summer.
My favorite dish to order was Aloo Matar, or potatoes and peas in tomato cream sauce.
Once we got to the U.S. I scoured the area for a good replica of this dish. I found a really decent one, but everyone else in the house is not so keen on that particular restaurant (not to mention we are all a little broke now and don't want to spend so much on dinner!). So it's for *really* special occasions. In the meantime, I learned to make this delicious dish just to my liking. I hope that if I ever made if for the family in Bernkastle that they would be proud! I make it about once a week now, and it warms my belly and my heart each time! I thought I'd share the recipe with you, in case you are ever feeling adventurous and want a little taste of *my* home. ;)

Aloo Matar (this is adapted from a recipe at

2 small potatoes, cubed and boiled
2 cups frozen peas
1 medium white onion, diced
2 teaspoons crushed and chopped garlic
2 teaspoons crushed and chopped ginger
2 cups stewed or crushed tomatoes
1/4 cup olive oil
2 teaspoons cumin seeds1 tsp fenugreek seeds
2 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 tablespoon coriander powder
1/2 cup coconut cream
1/2 cup chopped fresh cilantro
Salt to taste
Water to add to make thinner if desired

  1. Heat oil over medium heat.
  2. Add cumin and fenugreek seeds and bay leaves.
  3. When seeds begin to splutter, add onion, garlic, and ginger and saute until oil separates.
  4. Add half the tomato sauce, tumeric, garam masala, and corriander powder.
  5. Stir fry until the oil separates.
  6. Add peas, potatoes, and the rest of the tomato sauce and heat through.
  7. Take out the bay leaves, add salt to taste.
  8. Add the coconut cream and cilantro, stir, then add some water if it is too thick for your tastes. 

I make this really mild so that J can eat it with no issues, but I always keep hot chili powder handy to add to my plate. 

This should be eaten atop rice, which I make with some saffron and caraway seeds, I add a little of each to the water with the rice right in the beginning. 

Man, so good. Enjoy! :) 

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