Alu matar (potatoes & peas in onion-tomato sauce) Recipe

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Alu matar (potatoes & peas in onion-tomato sauce)

Artist:	_	Yield:	4
Categories:	Asian, Beans, Central Asian, Indian, Onions, Peas, Potatoes, Tomatoes, Vegetables	Rating:	0
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Ingredients:

1 1/2	lbs	Small Potatoes
2	med	Onions
3		Garlic cloves
1		Ginger, fresh ? piece
3	tbsp	Vegetable oil
1	pinch	Asafoetida, crushed, opt
1/2	tsp	Cumin seeds
		Salt, to taste
1/4	tsp	Cayenne pepper
1/2	tsp	Turmeric, ground
2	large	Tomatoes, chopped coarsely
1	cup	Peas
1/4	cup	Water
1/2	tsp	Garam masala

Procedures:

1	"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.
2	It goes exceptionally well with deep fried wheat bread, a raita and pumpkin with onions and fenugreek." cook the potatoes until tender.
3	Peel and set aside.
4	In the container of a blender or food processor, mince together the onions, garlic and ginger.
5	In a large heavy-bottomed skillet over medium heat, warm the oil.
6	Add the asafoetida (if used) and cumin.
7	When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes).
8	Add the salt, cayenne, tumeric and tomatoes and cook until they soften (about 5 minutes).
9	Add the peas and water; reduce the heat to low, cover and cook for 5 minutes.
10	Halve the cooked potatoes if they seem too large.
11	Add them to the pan and cook covered for another 5 minutes.
12	Mix in the garam masala just before serving.
13	Serves: 4 with other dishes