| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Potatoes |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
"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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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