Alu Matar (potatoes and peas)

In Bengali cuisine, there are more than a handful of ways to cook potatoes (Alu) and peas (matar), each dish conjuring a different flavor palette. The recipe below is an easy and flavorful addition to your breakfast, perhaps with a side of crisp toast and soft-boiled eggs. This is a staple for cold winter days, or a great option when you simply crave something hot and comforting. The pepper is key to the flavor in this dish - use a pepper mill to coarsely grind some fresh Tellicherry, and go for red-skin baby potatoes and fresh peas if you can to further notch up the flavors. 

Cooking procedure:

1. In a pan add all ingredients except the ground pepper and butter to 1/4 cup water or stock. 

2. Cook covered on a mid flame for 5-6 minutes, or until the potatoes are cooked. 

3. When potatoes are cooked and soft (and water has mostly evaporated), add in the fresh ground ground pepper and butter. Mix for a minute. 

Serving suggestions:

Serve hot with toast and eggs, or enjoy this as a snack by itself.