Alu Matar (potatoes and Peas in Onion tomato Sauce)
Ingredients
- 1 1/2 pound small potatoes
- 2 onions
- 3 garlic cloves
- 1 ginger, fresh 1/2" piece
- 3 Tb vegetable oil
- pinch asafoetida, crushed, opt
- 1/2 Ts cumin seeds
- Salt
- 1/4 Ts cayenne pepper
- 1/2 Ts tumeric, ground
- 2 tomatoes, chopped coarsely
- 1 C peas
- 1/4 C water
- 1/2 Ts garam masala
Instructions
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.