| 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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