Cooking Recipe Potatoes In A Thick Sauce
Recipe Ingredients
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.