| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 8 |
md |
Potatoes |
|
|
Oil for deep frying |
| 1 |
|
Onion, coarsely chopped |
| 4 |
|
Garlic cloves, pressed |
| 6 |
tb |
Oil |
| 1 |
pn |
Asafetida |
| 7 |
|
Fenugreek seeds |
| 1/2 |
ts |
Fennel seeds |
| 1/4 |
ts |
Black onion seeds |
| 1/4 |
ts |
Black mustard seeds |
| 1 |
|
Bay leaf |
| 3 |
|
Dried red peppers |
| 1/2 |
ts |
Turmeric |
| 2 |
md |
Tomatoes, chopped |
| 1 |
pn |
Sugar |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking
the dish, cube them into bite-sized pieces. Heat oil over a medium flame.
Fry potatoes in small batches till golden brown on all sides. Drain & set
aside. Save some of the oil for later use. Blend onion & garlic with 3 tb
water. Heat 6 tb oil in large pot. When very hot, add asafetida,
fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick
succession. Fry 20 seconds till bay leaf darkens. Add paste from the
blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar.
Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer
for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve
hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”