Potatoes cooked with ginger
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Potatoes |
| 1 | each | 3\" piece ginger, chopped |
| 2 | larges | Tomatoes, chopped |
| 4 | tablespoons | Vegetable oil |
| ½ | teaspoon | Cumin seeds, whole |
| ¼ | teaspoon | Nigella seeds |
| ⅛ | teaspoon | Fenugreek seeds |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Cumin, ground |
| 1 | teaspoon | Coriander, ground |
| ¼ | teaspoon | Cayenne |
| 1 | teaspoon | Salt |
Directions
Boil potatoes in their skins, drain & let cool. Peel them & dice them. Put ginger with 4 tb water in a blender & blend till smooth.
Heat oil & when hot add cumin seeds, nigella & fenugreek. Stir once & add ginger paste along with turmeric. Stir for 1 minute. Add tomatoes & continue to cook until the tomatoes have become paste-like. Add ground cumin, coriander & cayenne. Stir once or twice. Add potatoes, 1¼ cups water & salt. Mix well, bring to a boil, turn heat to low, cover & simmer gently for 15 minutes.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 05-05-95