Potatoes In A Thick Sauce
indian, sauce, vegetarian
5 medium potatoes, cubed & cooked
1 slice ginger
1 tablespoon coriander
1 teaspoon cumin
6 tablespoon tomato sauce
6 tablespoon vegetable oil
1 teaspoon fennel
1 teaspoon fenugreek
1/2 teaspoon black mustard seeds
3 whole dried red chilies
1 teaspoon salt
1 1/2 teaspoon lemon juice
1 teaspoon 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.
Yield: 6 servings