Potatoes In A Thick Sauce

Place ginger, coriander, cumin, tomato sauce and 3 tb water in a blender and blend till smooth. Break potatoes into bite sized pieces. Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek and 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 and fry for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt and lemon juice. Simmer for 20 minutes. Before serving, sprinkle with garam masala. Madhur Jaffrey, ‘An Invitation to Indian Cooking. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008