Aloo Matar (Potatoes And Peas In Onion-Tomato Sauce)

Course : Curry
Serves: 4
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1 1/2 pounds small potatoes
2 medium onions
3 cloves garlic
1 piece ginger -- fresh 1/2 inch piece
3 tablespoons vegetable oil
1 dash asafetida -- crushed, optional
1/2 teaspoon cumin seeds
1 teaspoon 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 / Directions:

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.

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