Alu Matar (Potatoes and peas in onion-tomato sauce).
Small Potatoes
1 1/2 lb
Onions 2
medium
Garlic cloves
3
Ginger 1 fresh
1/2” piece
Vegetable oil
3 tbsp
Asafoetida, 1
pinch crushed
Cumin seeds 1/2
tsp
Salt to taste
Cayenne pepper
¼ tsp
Turmeric 1/2
ground
Tomatoes 2
large chopped coarsely
Peas 1 cup
Water ¼ cup
Garam masala 1/2
tsp
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.
