Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      small         potatoes -- (1 1/2 lbs), washed
   2      medium        onion -- roughly chopped
   3      cloves        garlic
     1/2  inch          ginger
   3      tablespoons   vegetable oil
     1/2  tablespoon    cumin
                        salt -- to taste
     1/4  teaspoon      cayenne
     1/2  teaspoon      turmeric
   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, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the cumin. When the cumin darkens (1 to 2 seconds) add the pureed 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 the peas and water, reduce heat to low, cover and cook for 5 minutes. Halve the cooked potatoes and add them to the skillet and cook covered another 5 minutes. Mix in the garam masala just before serrving. Note: Do not overcook the potatoes in the first step.