| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg-cook, August | 1 | Servings | |
INGREDIENTS
| Potatoes, cooked, peeled, | ||
| And cut in 3/4 inch dice | ||
| 1 | 2" x 1" x 1" in piece of | |
| Fresh ginger, peeled and | ||
| Coarsely chopped | ||
| 3 | Cloves garlic | |
| 3 | tb | Water |
| 1/2 | ts | Turmeric |
| 1 | ts | Salt |
| 1/2 | ts | Cayenne |
| 1 | ts | Fennel seeds (optional) |
INSTRUCTIONS
Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a pan (I use a wok.) When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (donUt lean over the pan and inhale too deeply.) Add the potatoes and fry until encrusted with the paste. Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever. This is unquestionably one of the best potato recipes ever. It comes again from Madhur Jaffrey. On this, I give exact measurements. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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