Potatoes With Ginger And Garlic

Recipe Ingredients

1 lb	454g / 16oz	Potatoes
1 1/2 oz	42g	Ginger root - peeled and chopped
3		Garlic - peeled
3 tablespoons	45ml	Water
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Salt - (optional)
1/4 teaspoon	1.3ml	Cayenne pepper - (to taste)
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Fennel seed - (optional)

Recipe Instructions

These potatoes are wonderfully spicy, and quick enough for a weekday dinner if you boil them the night before.

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.

Source:
Indian Cooking, Madhur Jaffrey,adpt (Robin Carroll-Mann)

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