Preparation:
Place ginger, coriander, cumin, tomato sauce and 3 tbsp. water in a blender and blend until smooth. Break potatoes into bite sized pieces. Heat oil in a large pot. When hot, throw in fennel, fenugreek and mustard seeds. After 20 seconds, add red chiles. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces and fry for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt and lemon juice. Simmer for 20 minutes. Before serving, sprinkle with garam masala. |
