Ingredients

1 1/2 lb small potatoes
2 onions
-3 garlic cloves
1 ginger, fresh 1/2″ piece
-3 Tb vegetable oil
1 Pn asafetida, crushed, opt
1/2 Ts cumin seeds
-Salt
1/4 Ts cayenne pepper
1/2 Ts turmeric, ground
2 tomatoes, chopped coarsely
1 C peas
1/4 C water
1/2 Ts garam masala
Method
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.