Recipe CookBook

Potatoes and Peas in Onion-Tomato Sauce

Serving: 4

Preparation time: 25 mins

Ingredients:

Small potatoes: 1 1/2 lb

Onions: 2

Garlic cloves: 3

Ginger: 1/2

Vegetable oil: 3 tb

Asafoetida: 1 pinch (optional)

/var/www/hin seeds: 1/2 ts

Salt: To taste

Cayenne pepper: 1/4 ts

Turmeric: 1/2 ts

Tomatoes (large): 2

Peas: 1 cup

Water: 1/4 cup

Garam masala: 1/2 ts

The Steps:

Pre - Preparation:

Crush the asafetida and grind the turmeric.

Chop the tomatoes coarse.

Preparation :

1) Cook the potatoes until tender.

2) Peel and set aside.

3) In the container of a blender or food processor, mince together the onions, garlic and ginger.

4) In a large heavy-bottomed skillet over medium heat, warm the oil.

5) Add the asafoetida (if used) and /var/www/hin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 mins).

6) Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 mins).

7) Add the peas and water; reduce the heat to low, cover and cook for 5 mins.

8) Halve the cooked potatoes if they seem too large.

9) Add them to the pan and cook covered for another 5 mins.

10) Mix in the garam masala just before serving.

Calories : 335 per serving

Suggested Accompaniments:

Deep-fried wheat bread a raita and pumpkin with onions and fenugreek.

Left - Over Ideas :

Dry the mixture and use it as a sandwich filler.