Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 md Potatoes 1/4 ts Black onion seeds
Oil for deep frying 1/4 ts Black mustard seeds
1 ea Onion, coarsely chopped 1 ea Bay leaf
4 ea Garlic cloves, pressed 3 ea Dried red peppers
6 tb Oil 1/2 ts Turmeric
1 pn Asafetida 2 md Tomatoes, chopped
7 ea Fenugreek seeds 1 pn Sugar
1/2 ts Fennel seeds 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.

Madhur Jaffrey, "An Invitation to Indian Cooking"

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