Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Small Potatoes |
2 mediums | Onions |
3 \N | Garlic cloves |
1 \N | Ginger, fresh 1/2\" piece |
3 tablespoons | Vegetable oil |
1 pinch | Asafoetida, crushed, opt |
½ teaspoon | Cumin seeds |
\N \N | Salt, to taste |
¼ teaspoon | Cayenne pepper |
½ teaspoon | Tumeric, ground |
2 larges | Tomatoes, chopped coarsely |
1 cup | Peas |
¼ cup | Water |
½ teaspoon | 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