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| RECIPE FOR BAZAAR POTATOES |
Title: Bazaar Potatoes
Category: Side Dishes
Serves: 6
Ingredients:
| 5.00 | md | Waxy boiling potatoes | | 4.00 | | Garlic cloves | | | -- peeled & coarsely chopped | | 1.00 | ea | 2-inch piece of ginger | | | -- peeled & coarsely chopped | | 6.00 | tb | Vegetable oil | | 1.00 | pn | Ground asafetida | | 8.00 | | Fenugreek seeds | | 0.50 | ts | Cumin seeds | | 0.50 | ts | Fennel seeds | | 0.25 | ts | Kalonji (nigella seeds) | | 0.25 | ts | Brown mustard seeds | | 1.00 | | Bay leaf | | 1.00 | md | Onion; finely minced | | 2.00 | md | Ripe tomatoes | | | -- finely chopped | | | --(peeled & seeded if fresh) | | 0.25 | ts | Cayenne pepper | | 1.50 | ts | Salt | | 1.50 | ts | Lemon juice | | 1.00 | ts | Garam masala |
Instructions:
Boil the potatoes and let cool completely.
Remove the peels and break the potatoes into 6 or 8 pieces each.
Place the garlic and ginger in a blender with 3 tablespoons water.
Process to a smooth paste.
In a wide pot set over medium-high heat, cook asafetida in hot oil, then immediately add fenugreek, cumin, fennel, kalonji, mustard seeds, and bay leaf.
When the mustard seeds begin to pop, add the mniced onion.
Cook and stir until onion begins to brown.
Add garlic-ginger paste and cook another 4-5 minutes, stirring frequently.
Add tomatoes and continue to cook and stir 5 minutes longer.
Add potato pieces to the pan along with 1-3/4 cups water, cayenne, salt and lemon juice.
Bring mixture to a simmer, then cover and cook until sauce is thick, about 15-20 minutes.
Stir in garam masala and serve.
Adapted by Karen Mintzias, from a recipe in: ""Madhur Jaffrey's Spice Kitchen"
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