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. Recipe by: Smita Chandra Posted to MC-Recipe Digest V1 #1053 by email@example.com on Jan 26, 1998
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 4|
|Calories from Fat: 73 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 80.5mg||3 %|
|Potassium 2635.5mg||69 %|
|Total Carbohydrate 109g||32 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 95.4g|
|Protein 16.1g||23 %|
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Calories per serving: 556
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