Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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