|
Ingredients
|
Quantity
|
|
Small potatoes, washed
|
12 (1 ½
lbs)
|
|
Medium onion – roughly chopped
|
2
|
|
Garlic cloves
|
3
|
|
Ginger
|
½
inch
|
|
Vegetable oil
|
3
tbsp
|
|
Cumin
|
½ tsp
|
|
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 pureed 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.
