Ginger-garlic potatoes

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Recipe by: oumaya

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Potatoes, cooked, peeled,
And cut in 3/4 inch dice
1 2" x 1" x 1" in piece of
Fresh ginger, peeled and
Coarsely chopped
3 Cloves garlic
3 tb Water
1/2 ts Turmeric
1 ts Salt
1/2 ts Cayenne
1 ts Fennel seeds (optional)

Blend the water and spices (except the fennel seeds) into a paste.
Heat some oil in a pan (I use a wok.) When hot, put in the fennel
seeds, and then the paste. Fry the paste for a few minutes (donUt
lean over the pan and inhale too deeply.) Add the potatoes and fry
until encrusted with the paste.

Potatoes can also be cooked in the basic hash-brown method, or boiled
or steamed, or baked, or cooked with a bchamel sauce, or mashed, or
whatever.

This is unquestionably one of the best potato recipes ever. It comes
again from Madhur Jaffrey. On this, I give exact measurements.

From: narad#nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94,
Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A#Prodigy.com
using MMCONV