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.
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