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Alu matar (potatoes & peas in onion-tomato sa

Yield: 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 Turmeric 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

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