2 tablespoons neutral cooking oil (such as grapeseed oil or vegetable oil)

1 large (12-ounce) red onion, finely chopped (about 1 1/3 cups)

1 ½ tablespoons finely chopped (and seeded, if desired) jalapeño chile (from 1 chile)

1 tablespoon finely chopped peeled fresh ginger (from 1 [2-inch] piece ginger)

1 tablespoon finely chopped garlic (from 3 garlic cloves)

1 ½ teaspoons red chile powder (preferably Deggi)

3 large (4-ounce) plum tomatoes, finely chopped (about 1 1/2 cups)

2 ½ pounds russet potatoes, peeled and chopped into 1-inch pieces (about 6 cups)

1 ½ cups thawed frozen green peas

Heat oil in a large Dutch oven over medium-high. Stir in cumin seeds; cook, stirring constantly, until lightly toasted and aromatic, about 1 minute. Stir in onion; cook, stirring occasionally, until beginning to caramelize, about 8 minutes. Stir in jalapeño, ginger, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in coriander, turmeric, and chile powder; cook, stirring constantly, until mixture is fragrant and spices are lightly toasted, about 30 seconds. Stir in tomatoes and salt until fully combined and mixture forms a paste.

Stir potatoes into mixture in Dutch oven; cook, stirring often, 5 minutes. Stir in 4 cups hot water, ensuring potatoes are fully covered. Bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until potatoes are almost fork-tender, about 12 minutes. Stir in green peas and cilantro; cook, stirring occasionally, until peas are heated through and potatoes are fork-tender, about 2 minutes. Stir in ghee until melted and combined, about 1 minute. Serve hot.

Aloo matar may be kept covered and chilled for 3 days.

Buy Deggi red chile powder at Indian grocery stores or at foodsofnations.com.

Light-bodied cru Beaujolais: Clos de la Roilette Fleurie

By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.