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| RECIPE FOR POTATOES IN A THICK SAUCE |
Title: Potatoes In A Thick Sauce
Category: Vegetarian Indian Entree
Serves: 6
Ingredients:
| 5.00 | md | Potatoes, cubed & cooked | | 1.00 | sl | Ginger | | 1.00 | tb | Coriander | | 1.00 | ts | Cumin | | 6.00 | tb | Tomato sauce | | 6.00 | tb | Vegetable oil | | 1.00 | ts | Fennel | | 1.00 | ts | Fenugreek | | 0.50 | ts | Black mustard seeds | | 3.00 | ea | Whole dried red chilies | | 1.00 | ts | Salt | | 1.50 | ts | Lemon juice | | 1.00 | ts | Garam masala |
Instructions:
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 1 1/2 c warm water.
Bring to a boil.
Add salt & lemon juice.
Simmer for 20 minutes.
Before serving, sprinkle with garam masala.
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