Amount
Ingredient
Preparation



1 1/2
pounds
potatoes

small



2
medium
onions





3
cloves
garlic





1/2
inch
ginger

piece



3
tablespoons
vegetable oil





1
pinch
asafetida

crushed, opt



1/2
teaspoon
cumin seeds





1
x
salt





1/4
teaspoon
cayenne pepper





1/2
teaspoon
turmeric

ground



2
large
tomatoes

chopped coarsely



1
cup
peas





1/4
cup
water





1/2
teaspoon
garam masala

 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.