Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        small potatoes
   2      medium        onions
   3                    garlic cloves
   1                    ginger -- fresh 1/2" piece
   3      tablespoons   vegetable oil
   1      pinch         asafetida -- crushed, optional
     1/2  teaspoon      cumin seeds
                        salt -- to taste
     1/4  teaspoon      cayenne pepper
     1/2  teaspoon      turmeric -- ground
   2      large         tomatoes -- coarsely chopped
   1      cup           peas
     1/4  cup           water
     1/2  teaspoon      garam masala

Preparation:

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 asafetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12 minutes). Add the salt, cayenne, turmeric 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.