Recipe - Potatoes With Ginger And Garlic

1 pound Potatoes
1 One half ounce Ginger root; peeled and
chopped
3 Cloves garlic; peeled
3 tablespoon Water
One half teaspoon Turmeric
1 teaspoon Salt; (optional)
One fourth teaspoon Cayenne pepper; (to taste)
1 tablespoon Vegetable oil
1 teaspoon Fennel seed; (optional)

Boil the potatoes in their jackets. Drain and allow to completely cool.
(Can be done the night before.) Peel and cut into 1inch cubes.

Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender
or food processor. Blend until it becomes a paste.

Heat the oil in a large nonstick or castiron pan over a medium flame.
When it is hot, add the fennel seeds. Let them fry for a few seconds. Now
put in the spice paste. (Careful it will spatter and spit.) Stir and
fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over
mediumhigh heat for 57 minutes or until potatoes have a goldenbrown
crust.
Posted to Digest eatlf.v096.n160

Date: Fri, 20 Sep 1996 04:07:38 GMT

From: harper@tribeca.ios.com (Robin CarrollMann)
NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat
0.4 g., 24.4% calories from fat.