Potatoes In A Thick Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 medium: Potatoes, cubed & cooked
1 slice: Ginger,
1 tbsp: Coriander,
1 tsp: Cumin,
6 tbsp: Tomato sauce,
6 tbsp: Vegetable oil,
1 tsp: Fennel,
1 tsp: Fenugreek,
1/2 tsp: Black mustard seeds,
3 each: Whole dried red chilies,
1 tsp: Salt,
1 1/2 tsp: Lemon juice,
1 tsp: 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 1
1/2 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.
Source from luhu.jp
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.
Madhur Jaffrey, "An Invitation to Indian Cooking.
Source from luhu.jp