After a month of feasting on enormous birds and cured pork products, I usually find myself in January looking around for vegetables—not always the easiest option, especially when root vegetables and frozen peas are the most available. Luckily, while rummaging through eCurry, I came across Aloo Matar, an Indian dish featuring a mixture of potatoes and peas. Comforting and filling, and completely vegetarian, this dish manages to fit the bill perfectly.
I love that the recipe uses whole spices, dry roasting them first in a skillet and then cooking them with some oil. That way, every ingredient that touches the skillet becomes infused with the fragrant mix of cinnamon, clove, and cardamom. Of course, this does mean that you'll have to look out for them, or attempt to pick them out at the end. It's a hazard, but one that I don't mind since the results are so tasty.