Preparation:
1. Cook the potatoes until tender. Peel and set aside. 2. In the container of a blender or food processor, mince together the onions, garlic and ginger. 3. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafoetida (if used) and cumin. 4. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes). 5. 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. 6. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. 7. Mix in the garam masala just before serving. |
