Alu Matar (Potatoes And Peas In Onion-Tomato
indian, vegetables
1 1/2 lb small potatoes
2 medium onions
3 garlic cloves
1 ginger, fresh 1/2 piece
3 tablespoon vegetable oil
1 pinch asafoetida, crushed, opt
1/2 teaspoon cumin seeds
1 salt, to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon tumeric, ground
2 large tomatoes, chopped coarsely
1 cup peas
1/4 cup water
1/2 teaspoon 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
Yield: 4 servings