Recipe: Alu Matar Potatoes and Peas in Onion-Tomato Sauce (Indian)

ALU MATAR POTATOES AND PEAS IN ONION-TOMATO SAUCE

1 1/2 lb small potatoes
2 medium onions
3 garlic cloves
1 fresh ginger, 1/2-inch piece
3 tbsp vegetable oil
1 pinch asafoetida, crushed (optional)
1/2 tb cumin seeds
salt (to taste)
1/4 tbsp cayenne pepper
1/2 tbsp ground tumeric
2 large tomatoes, coarsely chopped
1 c peas
1/4 cup water
1/2 tbsp 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
Source: From Bengal to Punjab: The Cuisines of India by Smita Chanda