Mayas Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 medium: Potatoes,
Oil for deep frying,
1 each: Onion, coarsely chopped
4 each: Garlic cloves, pressed
6 tbsp: Oil,
1 pinch: Asafetida,
7 each: Fenugreek seeds,
1/2 tsp: Fennel seeds,
1/4 tsp: Black onion seeds,
1/4 tsp: Black mustard seeds,
1 each: Bay leaf,
3 each: Dried red peppers,
1/2 tsp: Turmeric,
2 medium: Tomatoes, chopped
1 pinch: Sugar,
1 1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp