Title: Potatoes in a Thick Sauce
Categories: Vegetarian Sauce Indian
Yield: 6 Servings

5	md	Potatoes, cubed & cooked
1	sl	Ginger
1	tb	Coriander
1	ts	Cumin
6	tb	Tomato sauce
6	tb	Vegetable oil
1	ts	Fennel
1	ts	Fenugreek
1/2	ts	Black mustard seeds
3		Whole dried red chilies
1	ts	Salt
1 1/2	ts	Lemon juice
1	ts	Garam masala

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.

previous

next