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Cooked by: Chef / Last Modified: 6/23/2008 / Base: Vegetables / Number of Servings: 4 |
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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
| Ingredients:
12 small Potatoes;about 1 1/2lb total
2 medium Onions
3 Garlic cloves
1 Ginger; fresh 1/2" piece
3 Tablespoon(s) Vegetable oil
1 Pinch(s) Asafoetida; crushed; opt
1/2 Teaspoon(s) Cumin seeds
1/4 Teaspoon(s) Cayenne pepper
1/2 Teaspoon(s) Tumeric, ground
2 large Tomatoes; chopped coarsely
1 Cup(s) Peas
1/4 Cup(s) Water
1/2 Teaspoon(s) Garam masala |
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