Alu Matar (Potatoes And Peas In Onion Tomato Sauce) Recipe

• 1 1/2 lb Small Potatoes
• 2 med Onions
• 3 x Garlic cloves
• 1 x Ginger, fresh 1/2" piece
• 3 Tbsp. Vegetable oil
• 1 pch Asafoetida, crushed, opt
• 1/2 tsp Cumin seeds Salt, to taste
• 1/4 tsp Cayenne pepper
• 1/2 tsp Tumeric, grnd
• 2 lrg Tomatoes, minced coarsely
• 1 c. Peas
• 1/4 c. Water
• 1/2 tsp Garam masala

1. "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.
2. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek."
3. Cook the potatoes till tender.
4. Peel and set aside.
5. In the container of a blender or possibly food processor, mince together the onions, garlic and ginger.
6. In a large heavy-bottomed skillet over medium heat, hot the oil.
7. Add in the asafoetida (if used) and cumin.
8. When spices darken (1 to 2 seconds) add in the chopped onion mix and saute/fry till browned (about 12 min).
9. Add in the salt, cayenne, tumeric and tomatoes and cook till they soften (about 5 min).
10. add in the peas and water; reduce the heat to low, cover and cook for 5 min.
11. Halve the cooked potatoes if they seem too large.
12. Add in them to the pan and cook covered for another 5 min.
13. Fold in the garam masala just before serving.
14. SERVES: 4 with other dishes

potatoes, onions, garlic, ginger, vegetable oil, cumin, cayenne pepper, tumeric, tomatoes, water, garam masala

Taken from cookeatshare.com/recipes/alu-matar-potatoes-and-peas-in-onion-tomato-sauce-64334 (may not work)