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Alu Matar (Potatoes & Peas In Onion-tomato

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      Title: ALU MATAR (POTATOES & PEAS IN ONION-TOMATO
 Categories: Indian, Vegetables
      Yield: 4 Servings
 
  1 1/2 lb Small Potatoes
      2 md Onions
      3    Garlic cloves
      1    Ginger, fresh 1/2" piece
      3 tb Vegetable oil
      1 pn Asafoetida, crushed, opt
    1/2 ts Cumin seeds
           Salt, to taste
    1/4 ts Cayenne pepper
    1/2 ts Tumeric, ground
      2 lg Tomatoes, chopped coarsely
      1 c  Peas
    1/4 c  Water
    1/2 ts 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
 
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