Ingredients:

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

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.