Ingredients
1 1/2 lb Small Potatoes Salt to taste
2 md Onions 1/4 ts Cayenne pepper
3 Garlic cloves 1/2 ts Tumeric ground
1 Ginger fresh 1/2" piece
2 lg Tomatoes chopped coarsely
3 tb Vegetable oil 1 c Peas
1 pn Asafoetida crushed opt 1/4 c Water
1/2 ts Cumin seeds
1/2 ts Garam masala
Cooking Instructions
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.
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