Ingredients

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1 1/2 lb Small Potatoes
2 med Onions
3 x Garlic cloves
1 x Ginger, fresh 1/2" piece
3 tbl Vegetable oil
1 pch Asafoetida, crushed, opt
1/2 tsp Cumin seeds
8 x Chunks of Paneer cheese (recipe below)
1/4 cup Oil
Salt, to taste
1/4 ts Cayenne pepper
1/2 ts Tumeric, ground
2 lg Tomatoes, chopped coarsely
1 c Peas
1/4 c Water
1/2 ts Garam masala

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Method :

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* Fry the paneer chunks in the 1/4 c. oil until browned. Remove and set aside. 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 asafoetida (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, tumeric 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.

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SERVES: 4