When I saw the Copycat contest I knew it was time to try and make a dish from my new favorite spot in town called Taste of India. The dish I enjoy most is a vegetarian one called Aloo Mattar, which is a Punjabi dish from the Indian subcontinent made from potatoes (Aloo) and peas (Matter). I only had powdered Ginger and previously crushed Cumin on hand, but it's highly recommended to use fresh Ginger and whole Cumin seeds. Let's begin!

Onion Tomato Paste

1/2 cup Onion - chopped
1 cup Tomatoes - chopped
½ inch Ginger - chopped (or ¼ tsp of powder)
4 Garlic Cloves - whole

Other Ingredients

2 tbsp Olive Oil
½ tsp Cumin Seeds
2 tbsp Almond Powder (optional)
2 large Potatoes - peeled and chopped
1 cup Green Peas - fresh or frozen
½ tsp Chili Powder or as required
¼ tsp Turmeric Powder
½ tsp Garam Masala powder
1½ cups Water
Pinch of Asafoetida (Hing)

Supplies

Food Processor
Wooden Spoon or Rubber Spatula
Measuring Spoons & Cups
Shallow Sauce Pot
Small Bowl
Chef Knife
Cutting Board
Peeler

Step 1: Making Onion/Tomato Paste

Add Onions, Tomatoes, and Garlic to a food processor and blend until smooth. About 15-30 seconds. Stop halfway to scrape down the sides. Transfer to a bowl and set aside.

Note: I couldn't get my hands on fresh Ginger, but if you're able to I suggest adding the 1/2 inch of peeled Ginger in with the Onions, Tomatoes, and Garlic.

Step 2: Peeling & Cutting Potatoes

Peel the Potatoes and cut them into small pieces no larger than one inch (1").

Step 3: Bloomin’ the Cumin

Turn the heat to medium and add the Olive Oil. Now add in the Cumin Seeds (preferably whole seeds) and cook for 30-60 seconds or until the seeds begin to brown.

Step 4: Add Onion/Tomato Paste & Almond

Stir in your Onion/Tomato paste followed by the Almond Powder. Bring to a light simmer and cover lightly to avoid splattering. Once the mixture stops splattering, remove the lid and simmer on low for an additional 3-4 minutes or until the mixture thickens.