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CATEGORY CUISINE TAG YIELD
Vegetables Indian Indian, Vegetables 2 Servings

INGREDIENTS

9 oz Small potatoes, cut in quarters
1 qt Water
1/4 ts Each salt and ground coriander
1/8 ts Each chili powder, ground ginger, and ground cardamom
1 ds Ground cumin
1 ds Ground nutmeg
1 ds Ground mace
1 ds Ground cloves
1 1/2 ts Vegetable oil
1 1/2 ts Margarine

INSTRUCTIONS

In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT);
drain and cool.  Combine seasonings in small cup and set aside. In 8-inch
nonstick skillet combine oil and margarine and heat until margarine is
bubbly and hot; add potatoes and saute, stirring occasionally, until
lightly browned. Sprinkle with seasonings and continue sauteing until well
browned, 10 to 15 minutes.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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