gujarati style aloo matar

Posted in EntreesSidesLondon

at the moment

I think one of my biggest pet peeves and when people complain they’re too busy to do something that they are responsible for. How’s that for a starting sentence?

Last night I was on a call with my friend Ngoni, if you’ve not met is a fashion designer and has an exuberant personality that could be considered as an anamoly within the British race. We spoke about “go getters” and “laziness” and what we define as “ambitious” et cetra and so on. Getting really riled up over the dynamic lives we live and yet never complain about being “too busy” or being concerned over an overwhelming to-do list. Going on and on we realized that this energy, that we still had after being awake AND mindfully working some 18-hours, is what drew us together.

At this moment, I’m focused on getting myself and my position with my company sorted for a big 2-month work trip come October. A trip that if a success would set me up to move forward quickly, but if it doesn’t go as planned could push me back 2 years of work. Ngoni has launched a label that is completely made in the U.K.- a price she pays to have oversight over each item in We Are KIN’s inventory-and is now taking the incredible feat to push, grow and show her art, sweat and work to the world. Two completely different worlds, but high-risk and high-stakes tasks, yet we make the world go round and do our daily deeds of any and all responsibilities we have to family, friends, our own health and wellbeing.

I’m not here tooting my own horn claiming that I’m capable of multitasking. I am merely saying that before isolating yourself as the sole person being stretched too thin, there may be others out there overcoming similar or more extravagant challenges… but doing so silently.

gujarati style aloo matar
gujarati style aloo matar
Serves 2

aloo matar

Recipe
ingredients
  • 1.5 tbs of oil or ghee
  • 10-12 British Gem potatoes, cut in large cubes
  • 3/4 cup frozen peas
  • 1 tsp whole cumin seeds
  • 1 tsp mustard seeds
  • 1 green chili, chopped
  • 1 tbs ginger, grated
  • 4-6 curry leaves
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp lime juice
  • salt to taste
  • 1/2 cup water
  • fresh coriander, for ganish
  • spring onions, for garnish

method

Over medium flame, heat up a pan and add ghee or oil. Add in the cumin seeds, mustard seeds and saute until it “crackles”. Add the ginger, green chili and curry leaves and continue to saute for a few minutes.

Add the potatoes and stir in turmeric, coriander powder and cumin powder. Add salt to taste, 1/2 cup of water and cover over medium-low heat. Cook for about 15 minutes and stir occassionally during that time.

Remove from heat and garnish with freshly chopped coriander and/or spring onions.

With all that said, to deal with an overwhelming personal curriculum-I tend to cook comfort food. For me, carbs always gives me the answer, but usually in the home comfort sort of way. Bringing out the Indian tricks up my sleeve. The fresh spice of the green chilies married with the citrus and smokiness of the curry leaves add the best aromatic dressing to the British Gems. They’re buttery and flaky, soft and easy too cook from boiled, fried, baked or however you like it.

A little teaspoon {or two} of spicy Indian pickle, some fresh cucumber slices with chopped mint and warm, flaky Indian bread to go with. Take a break from the daily qualms and stress and just come over?