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                     Potatoes with Ginger and Garlic

Recipe By     : Madhur Jaffrey's Indian Cooking (adapted)
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Potatoes
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         potatoes
   1 1/2  ounces        ginger root -- peeled and chopped
   3      cloves        garlic -- peeled
   3      tablespoons   water
     1/2  teaspoon      turmeric
   1      teaspoon      salt -- (optional)
     1/4  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 1-inch
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 non-stick or cast-iron 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 medium-high heat for 5-7 minutes or until
potatoes have a golden-brown crust.

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NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat
0.4 g., 24.4% calories from fat.