Recipe - Potatoes In A Thick Sauce

5 md Potatoes, cubed & cooked
1 sl Ginger
1 tablespoon Coriander
1 teaspoon Cumin
6 tablespoon Tomato sauce
6 tablespoon Vegetable oil
1 teaspoon Fennel
1 teaspoon Fenugreek
One half teaspoon Black mustard seeds
3 Whole dried red chilies
1 teaspoon Salt
1 One half teaspoon Lemon juice
1 teaspoon Garam masala

Place ginger, coriander, cumin, tomato sauce & 3 tablespoon 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 One half cup warm water. Bring to a
boil. Add salt & lemon juice. Simmer for 20 minutes.

Before serving, sprinkle with garam masala.

Madhur Jaffrey, "An Invitation to Indian Cooking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini