|
Ingredients
|
Quantity
|
|
Small potatoes – washed
|
12 (1 ½ pounds)
|
|
Onion – rough chopped
|
2 medium
|
|
Garlic cloves
|
3
|
|
Ginger
|
½
inch
|
|
Vegetable oil
|
3
|
|
Cumin
|
½ tbsp
|
|
Salt
|
to taste
|
|
Cayenne
|
¼ tsp
|
|
Turmeric
|
½ tsp
|
|
Tomatoes – coarsely chopped
|
2
large
|
|
Peas
|
1 cup
|
|
Water
|
¼ cup
|
|
Garam masala
|
½ tsp
|
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 sauté 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.
