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  Alu matar (potatoes & peas in onion-tomato
 
Yield: 4 Servings
 
1 1/2 lb Small Potatoes      2 md Onions
3 Garlic cloves      1 Ginger fresh 1/2" piece
3 tb Vegetable oil      1 pn Asafoetida crushed opt
1/2 ts Cumin seeds Salt to taste      1/4 ts Cayenne pepper
1/2 ts Tumeric ground      2 lg Tomatoes chopped coarsely
1 c Peas      1/4 c Water
1/2 ts 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 posted by Anne MacLellan

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