Title: Aloo matar
 Categories: Indian, Vegetables
      Yield: 4 Servings
 
     12 sm Potatoes (1 1/2 pounds);
           -washed
      2 md Onion; rough chopped
      3    Cloves garlic
    1/2    Inch ginger
      3 tb Vegetable oil
    1/2 tb Cumin
           Salt to taste
    1/4 ts Cayenne
    1/2 ts Turmeric
      2 lg Tomatoes; coarsely chopped
      1 c  Peas
    1/4 c  Water
    1/2 ts Garam masala
 
  Cook the potatoes until tender. Peel and set aside. In the container
  of a blender or food processor, puree the onions, garlic, and ginger.
  In a large heavy-bottomed skillet over medium heat, warm the oil. Add
  the cumin. When the cumin darkens (1 to 2 seconds) add the purred
  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 heat to low, cover
  and cook for 5 minutes. Halve the cooked potatoes and add them to the
  skillet and cook covered another 5 minutes. Mix in the garam masala
  just before serrving. Note: Do not overcook the potatoes in the first
  step.