*  Exported from  MasterCook II  *
            Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  lb            Small Potatoes
    2      med           Onions
    3                    Garlic cloves
    1                    Ginger -- fresh 1/2 piece
    3      tbsp          Vegetable oil
    1      pinch         Asafoetida, crushed -- opt
      1/2  tsp           Cumin seeds
                         Salt -- to taste
      1/4  tsp           Cayenne pepper
      1/2  tsp           Tumeric -- ground
    2      lg            Tomatoes -- chopped coarsely
    1      c             Peas
      1/4  c             Water
      1/2  tsp           Garam masala
 “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 
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