| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Sauces, Vegetarian | 6 | Servings |
INGREDIENTS
| 5 | Potatoes, cubed & cooked | |
| 1 | Ginger | |
| 1 | T | Coriander |
| 1 | t | Cumin |
| 6 | T | Tomato sauce |
| 6 | T | Vegetable oil |
| 1 | t | Fennel |
| 1 | t | Fenugreek |
| 1/2 | t | Black mustard seeds |
| 3 | Whole dried red chilies | |
| 1 | t | Salt |
| 1 1/2 | t | Lemon juice |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 0mg
Sodium: 1128.8mg
Potassium: 999.7mg
Carbohydrates: 38.9g
Fiber: 4.8g
Sugar: 2.1g
Protein: 5.3g