Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 md Waxy boiling potatoes
4 Garlic cloves
-- peeled coarsely chopped
1 ea 2-inch piece of ginger
-- peeled coarsely chopped
6 tb Vegetable oil
1 pn Ground asafetida
8 Fenugreek seeds
1/2 ts Cumin seeds
1/2 ts Fennel seeds
1/4 ts Kalonji (nigella seeds)
1/4 ts Brown mustard seeds
1 Bay leaf
1 md Onion; finely minced
2 md Ripe tomatoes
-- finely chopped
--(peeled seeded if fresh)
1/4 ts Cayenne pepper
1 1/2 ts Salt
1 1/2 ts Lemon juice
1 ts Garam masala

Boil the potatoes and let cool completely. Remove the peels and
break the potatoes into 6 or 8 pieces each.

Place the garlic and ginger in a blender with 3 tablespoons water.
Process to a smooth paste.

In a wide pot set over medium-high heat, cook asafetida in hot oil,
then immediately add fenugreek, cumin, fennel, kalonji, mustard
seeds, and bay leaf. When the mustard seeds begin to pop, add the
mniced onion. Cook and stir until onion begins to brown. Add
garlic-ginger paste and cook another 4-5 minutes, stirring
frequently. Add tomatoes and continue to cook and stir 5 minutes
longer. Add potato pieces to the pan along with 1-3/4 cups water,
cayenne, salt and lemon juice. Bring mixture to a simmer, then cover
and cook until sauce is thick, about 15-20 minutes. Stir in garam
masala and serve.

Adapted by Karen Mintzias, from a recipe in: "Madhur Jaffrey's Spice
Kitchen"
Submitted By KAREN MINTZIAS On 07-28-95

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