Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Sauces
Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 md Potatoes, cubed & cooked
1 sl Ginger
1 tb Coriander
1 t Cumin
6 tb Tomato sauce
6 tb Vegetable oil
1 t Fennel
1 t Fenugreek
1/2 ts Black mustard seeds
3 ea Whole dried red chilies
1 t Salt
1 1/2 ts Lemon juice
1 t Garam masala
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.
