| 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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