1 1/2 lb Small Potatoes
2 md Onions
3 Garlic cloves
1 Ginger, fresh 1/2″ piece
3 tb Vegetable oil
1 pn Asafoetida, crushed, opt
1/2 ts Cumin seeds
Salt, to taste 1/4 ts Cayenne pepper
1/2 ts Tumeric, ground
2 lg Tomatoes, chopped coarsely
1 c Peas
1/4 c Water
1/2 ts Garam masala
“One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek.” Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne, tumeric and tomatoes and cook until they soften (about 5 minutes). add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving. SERVES: 4 with other dishes Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra posted by Anne MacLellan