1 - 1/2 lb Small Potatoes
2 Onions
3 Garlic Cloves
1 Ginger
3 tblspn. Vegetable Oil
Pinch Asafoetida Crushed
1/2 tspn Cumin Seeds
Salt
1/4 tspn Cayenne Pepper
1/2 tspn Tumeric (Ground)
2 Tomatoes (Chopped Coarsely)
1 Cup Peas
1/4 Cup Water
1/2 tspn Garam Masala | 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. |
