Alu Matar (Potatoes And Peas In Onion Tomato Sauce)

Directions

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. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek."
2. Cook the potatoes till tender. Peel and set aside. In the container of a blender or possibly food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, hot the oil. Add in the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add in the chopped onion mix and saute/fry till browned (about 12 min). Add in the salt, cayenne, tumeric and tomatoes and cook till they soften (about 5 min). add in the peas and water; reduce the heat to low, cover and cook for 5 min. Halve the cooked potatoes if they seem too large. Add in them to the pan and cook covered for another 5 min. Fold in the garam masala just before serving. SERVES: 4 with other dishes