Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Small Potatoes Salt, to taste
2 md Onions 1/4 ts Cayenne pepper
3 Garlic cloves 1/2 ts Tumeric, ground
1 Ginger, fresh 1/2" piece 2 lg Tomatoes, chopped coarsely
3 tb Vegetable oil 1 c Peas
1 pn Asafoetida, crushed, opt 1/4 c Water
1/2 ts Cumin seeds 1/2 ts Garam masala

"One of the better known dishes of Uttar Pradesh cuisine, this is a
favorite at occasions ranging from a wedding buffet to a family
picnic. It goes exceptionally well with Deep Fried Wheat Bread, a
raita and Pumpkin with Onions and Fenugreek."

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 asafoetida (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, tumeric 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

Source: _From Bengal to Punjab: The Cuisines of India_ by Smita
Chandra posted by Anne MacLellan

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