Maya's potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Potatoes |
| Oil for deep frying | ||
| 1 | each | Onion, coarsely chopped |
| 4 | eaches | Garlic cloves, pressed |
| 6 | tablespoons | Oil |
| 1 | pinch | Asafetida |
| 7 | eaches | Fenugreek seeds |
| ½ | teaspoon | Fennel seeds |
| ¼ | teaspoon | Black onion seeds |
| ¼ | teaspoon | Black mustard seeds |
| 1 | each | Bay leaf |
| 3 | eaches | Dried red peppers |
| ½ | teaspoon | Turmeric |
| 2 | mediums | Tomatoes, chopped |
| 1 | pinch | Sugar |
| 1½ | teaspoon | Salt |
Directions
Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces.
Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use.
Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot.
When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.
Madhur Jaffrey, "An Invitation to Indian Cooking"