| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 12 | sm | Potatoes (1 1/2 pounds); washed |
| 2 | md | Onion; rough chopped |
| 3 | Cloves garlic | |
| 1/2 | Inch ginger | |
| 3 | tb | Vegetable oil |
| 1/2 | tb | Cumin |
| Salt to taste | ||
| 1/4 | ts | Cayenne |
| 1/2 | ts | Turmeric |
| 2 | lg | Tomatoes; coarsely chopped |
| 1 | c | Peas |
| 1/4 | c | Water |
| 1/2 | ts | Garam masala |
INSTRUCTIONS
Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the cumin. When the cumin darkens (1 to 2 seconds) add the purred onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne, turmeric, and tomatoes and cook until they soften (about 5 minutes). Add the peas and water, reduce heat to low, cover and cook for 5 minutes. Halve the cooked potatoes and add them to the skillet and cook covered another 5 minutes. Mix in the garam masala just before serrving. Note: Do not overcook the potatoes in the first step. Recipe by: Smita Chandra Posted to MC-Recipe Digest V1 #1053 by wight@odc.net on Jan 26, 1998
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