Potatoes In Thick Sauce

Recipe Ingredients

5 teaspoons	25ml	Boiling potatoes (medium)
1		Ginger - 2 inches long, peeled and coarsely chopped
1 tablespoon	15ml	Ground coriander
1 teaspoon	5ml	Ground cumin
6 tablespoons	90ml	Tomato sauce
6 tablespoons	90ml	Oiol
1 teaspoon	5ml	Whole fennel seed
10		Fenugreek seeds
1/2 teaspoon	2.5ml	Black onion seeds - (kalonji), if available
1/2 teaspoon	2.5ml	Black mustard seeds
1		Dried hot red peppers - up to 3
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Lemon juice
1 teaspoon	5ml	Garam masala

Recipe Instructions

Boil the potatoes in their jacket at least 2 hours ahead. Leave to cool. Put ginger in blender along with coriander, cumin, tomato sauce, and 3 tablespoons warm water. Blend to a paste at high speed. Peel the cooled potatoes. The charm of this dish is that the potatoes are not cut wiht a knife; they are broken by hand. Break each potato in half, then if half again, and the larger pieces once again. Each potato shoul be broken up into about 6 to 8 pieces, depending on size. Heat the oil in a 10-inch skillet over medium heat. When hot, add the fennel, fenugreek, onion, and mustard seeds. When the mustard seeds begin to pop, put in the red peppers. As they darken, put in the paste from the blender. Fry for about 5 minutes, stirring frequently. Now put in the pieces of potato and fry another 3 to 5 minutes, stirring. Add 1 1/2 cups hot water, salt, and lemon juice. Bring to a boil. Cover, lower the flame, and allow to simmer gently 15 to 20 minutes. The sauce should be fairly thick. To serve: Sprinkle with the garam masala, stir, and serve in a warm bowl . This tastes good wiht parathas.

serves 6

Source:
Madhur Jaffrey, "An Invitation to Indian Cooking

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