Potatoes in a thick sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Potatoes, cubed & cooked |
| 1 | slice | Ginger |
| 1 | tablespoon | Coriander |
| 1 | teaspoon | Cumin |
| 6 | tablespoons | Tomato sauce |
| 6 | tablespoons | Vegetable oil |
| 1 | teaspoon | Fennel |
| 1 | teaspoon | Fenugreek |
| ½ | teaspoon | Black mustard seeds |
| 3 | eaches | Whole dried red chilies |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Lemon juice |
| 1 | teaspoon | Garam masala |
Directions
Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth.
Break potatoes into bite sized pieces.
Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add red chilies. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add 1½ c warm water. Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes.
Before serving, sprinkle with garam masala.
Madhur Jaffrey, "An Invitation to Indian Cooking.