Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Black peppercorns

  2. 1 tablespoon 15ml Coriander seed

  3. 1 tablespoon 15ml Cumin seed

  4. 1 Half-inch piece cinnamon - (or less -- Indian cinnamon is less strong than What's available in the us - or so i think)

  5. 8 Cloves

  6. 1 Fresh ginger root - peeled

  7. 4 Potatoes (medium) Asafoetida Salt Oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel and boil the potatoes until they're about half-done, cut into bite-sized pieces. Grind spices into a paste. Put 3 tablespoons of oil in pan, add a pinch of asafoetida, the spice paste. Fry the paste for a couple of minutes, add the potato, stir to coat with the paste, add water to cover, add salt, cover pan and boil until the spices are cooked and sauce has thickened.


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