| 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.
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Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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