*  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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