Ginger-garlic potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Potatoes, cooked, peeled, |
| And cut in 3/4 inch dice | ||
| 1 | 2\" x 1\" x 1\" in piece of | |
| Fresh ginger, peeled and | ||
| Coarsely chopped | ||
| 3 | Cloves garlic | |
| 3 | tablespoons | Water |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cayenne |
| 1 | teaspoon | Fennel seeds (optional) |
Directions
Blend the water and spices (except the fennel seeds) into a paste.
Heat some oil in a pan (I use a wok.) When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (donUt lean over the pan and inhale too deeply.) Add the potatoes and fry until encrusted with the paste. Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.
This is unquestionably one of the best potato recipes ever. It comes again from Madhur Jaffrey. On this, I give exact measurements.
From: narad@... (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
using MMCONV