Recipe for Alu Matar (potatoes And Peas In Onion-Tomato Sauce)

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

Instructions:
""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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