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1
Bring a large pot of water to a boil.
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2
Heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium.
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3
Fry at medium-high heat until the onion starts to brown (about 10 minutes).
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4
Set aside, off the heat.
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5
Drop the potatoes in the boiling water and boil 10 minutes.
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6
Drain and set aside.
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7
Slice the vegetables about 1/2 inch thick.
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8
Place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles.
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9
Reheat until sizzling a bit and add 2/3 C water.
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10
Stir in the vegetables (except the peas) and the potatoes.
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11
Simmer 20 minutes, covered.
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12
Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
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13
Pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes).
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14
Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes.
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15
Cook peas separately in boiling water until just tender (2-3 minutes), checking frequently.
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16
Cool them under cold running water and reserve.
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17
Just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish.
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18
Garnished with cilantro.
