Aloo Matar - Smita Chandra's

Course : Indian
Serves: 4
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12 small potatoes -- (1 1/2 lbs), washed
2 medium onion -- roughly chopped
3 cloves garlic
1/2 piece ginger
3 tablespoons vegetable oil
1/2 tablespoon cumin
1 teaspoon 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 / Directions:

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.

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