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

1 1/2 lb small potatoes
2 onions
3 garlic cloves
1 ginger, fresh 1/2" piece
3 Tb vegetable oil
pinch asafoetida, crushed, opt
1/2 Ts cumin seeds
Salt
1/4 Ts cayenne pepper
1/2 Ts tumeric, ground
2 tomatoes, chopped coarsely
1 C peas
1/4 C water
1/2 Ts garam masala

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.

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