14:26
Ingredients
- Small Potatoes 1 1/2 lb
-
Onions medium 2
-
Garlic cloves 3
-
Ginger 1 fresh 1/2" piece
-
Vegetable oil 3 tbsp
-
Asafoetida, crushed 1 pinch
-
Cumin seeds 1/2 tsp
-
Salt to taste
-
Cayenne pepper 1/4 tsp
-
Turmeric ground 1/2
-
Tomatoes chopped coarsely 2 large
-
Peas 1 cup
-
Water 1/4 cup
-
Garam masala 1/2 tsp
Cooking Directions
- 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 asafetida (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, turmeric 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.
-
0 comments:
Post a Comment