Recipe - Ginger-Garlic Potatoes

Potatoes, cooked, peeled,
And cut in Three fourths inch dice
1 2" x 1" x 1" in piece of
Fresh ginger, peeled and
Coarsely chopped
3 Cloves garlic
3 tablespoon Water
One half teaspoon Turmeric
1 teaspoon Salt
One half teaspoon Cayenne
1 teaspoon 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 hashbrown 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip