| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Sauces, Indian | 6 | Servings |
INGREDIENTS
| 5 | md | Potatoes, cubed & cooked |
| 1 | sl | Ginger |
| 1 | tb | Coriander |
| 1 | ts | Cumin |
| 6 | tb | Tomato sauce |
| 6 | tb | Vegetable oil |
| 1 | ts | Fennel |
| 1 | ts | Fenugreek |
| 1/2 | ts | Black mustard seeds |
| 3 | Whole dried red chilies | |
| 1 | ts | Salt |
| 1 1/2 | ts | Lemon juice |
| 1 | ts | Garam masala |
INSTRUCTIONS
Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth. Break potatoes into bite sized pieces. Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add red chilies. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes. Before serving, sprinkle with garam masala. Madhur Jaffrey, "An Invitation to Indian Cooking. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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