Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  small potatoes
  2             medium  onions
  3                     garlic cloves
  1                     ginger -- fresh 1/2" piece
  3        tablespoons  vegetable oil
  1              pinch  asafoetida -- crushed
     1/2      teaspoon  cumin seeds
                        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

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.

Nutritional Information:

296 Calories (kcal); 11g Total Fat; (32% calories from fat); 7g Protein; 45g Carbohydrate; 0mg Cholesterol; 21mg Sodium