Indian, Main plate
1 c. onions (coarsely chopped)
2 tbs. gingerroot, coarsely chopped
2 large cloves garlic
2 tbs. vegetable oil
1 tsp. cumin seed
3 medium potatoes (boiled ~1lb.)
2 c. frozen peas
2 medium tomatoes, cubed
1 c. water
1 tsp. garam masaala
1/2 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. turmeric
2 tbs. chopped cilantro
1. In a food processor, finely mince the onion, gingerroot and garlic.
2. In a 12-inch skillet, heat the oil over mediu-high heat. Add the cumin seed and sizzle for 15 to 20 seconds. Add the onion mixture and stir-fry for 3 to 5 minutes until golden brown.
3. Stir in the remaining ingredients except cilantro. Lower the heat and cook, covered, stirring occasionally, for 12 to 15 minutes until the potatoes are warm, the peas are cooked, and the sauce slightly thickens. Sprinkle with cilantro.