Categories: Indian, Vegetables, Side dish
      Yield: 6 servings
      8 md Potatoes
           Oil for deep frying
      1    Onion, coarsely chopped
      4    Garlic cloves, pressed
      6 tb Oil
      1 pn Asafetida
      7    Fenugreek seeds
    1/2 ts Fennel seeds
    1/4 ts Black onion seeds
    1/4 ts Black mustard seeds
      1    Bay leaf
      3    Dried red peppers
    1/2 ts Turmeric
      2 md Tomatoes, chopped
      1 pn Sugar
  1 1/2 ts Salt
  Boil potatoes at least 2 hours ahead.  Leave to cool.  Just before
  cooking the dish, cube them into bite-sized pieces. Heat oil over a
  medium flame. Fry potatoes in small batches till golden brown on all
  sides. Drain & set aside.  Save some of the oil for later use. Blend
  onion & garlic with 3 tb water.  Heat 6 tb oil in large pot.  When
  very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds &
  bay leaf & red pepper in quick succession.  Fry 20 seconds till bay
  leaf darkens. Add paste from the blender & turmeric.  Fry, stirring
  for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt &
  potatoes. Bring to a boil. Cover & simer for 10 minutes.  Turn each
  potato over & simmer another 10 minutes. Serve hot.

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