Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound potatoes

  3. 1 1/2 ounces ginger root -- peeled and chopped

  4. 3 cloves garlic -- peeled

  5. 3 tablespoons water

  6. 1/2 teaspoon turmeric

  7. 1 teaspoon salt --

  8. 1/4 teaspoon cayenne pepper -- (to taste)

  9. 1 tablespoon vegetable oil

  10. 1 teaspoon fennel seed --

Instructions Jump to Ingredients ↑

  1. These potatoes are wonderfully spicy, and quick enough for a weekday dinner if you boil them the night before.

  2. Boil the potatoes in their jackets. Drain and allow to completely cool. (Can be done the night before.) Peel and cut into 1-inch cubes.

  3. Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor. Blend until it becomes a paste.

  4. Heat the oil in a large non-stick or cast-iron pan over a medium flame. When it is hot, add the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown crust.


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