Ingredients Jump to Instructions ↓

  1. 1 1/2lb Small Potatoes

  2. 2 md Onions

  3. 3 Garlic cloves

  4. 1 Ginger, fresh

  5. 1/2" piece

  6. 3 tb Vegetable oil

  7. 1 pn Asafoetida, crushed, opt

  8. 1/2ts Cumin seeds Salt, to taste

  9. 1/4ts Cayenne pepper

  10. 1/2ts Tumeric, ground

  11. 2 lg Tomatoes, chopped coarsely

  12. 1 c Peas

  13. 1/4c Water

  14. 1/2ts Garam masala

Instructions Jump to Ingredients ↑

  1. + Directions : "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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