Alu matar (potatoes & peas in onion-tomato sa

4 Servings

Ingredients

Quantity	Measure	Ingredient
1½	pounds	Small Potatoes
2	mediums	Onions
3		Garlic cloves
1		Ginger, fresh 1/2\" piece
3	tablespoons	Vegetable oil
1	pinch	Asafoetida, crushed, opt
½	teaspoon	Cumin seeds
		Salt, to taste
¼	teaspoon	Cayenne pepper
½	teaspoon	Turmeric, ground
2	larges	Tomatoes, chopped coarsely
1	cup	Peas
¼	cup	Water
½	teaspoon	Garam masala

Directions

"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