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 garammasala just before serving.

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