Preparation:
Cook potatoes until tender. Peel and set aside. In container of a blender or food processor, mince together onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add asafetida (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, turmeric and tomatoes and cook until they soften (about 5 minutes). Add peas and water; reduce heat to low, cover and cook for 5 minutes. Halve cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in garam masala just before serving. |
