Ingredients

• 1 fresh ginger
• 3 tablespoons vegetable oil
• 1 pinch asafetida, crushed (optional)
• ½ teaspoon cumin seeds
• Salt to taste
• ¼ teaspoon cayenne pepper
• ½ teaspoon turmeric, ground
• 2 large tomatoes, chopped coarsely
• 1 cup peas
• ¼ cup water
• ½ teaspoon garam masala

Directions

• Directions
• Cook the potatoes until tender. Peel and set aside. In the container of a blender or a 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 sauté 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.