potatoes -- cooked, peeled, and cut in 3/4 inch dice
1
piece
ginger root -- coarsely chopped
3
cloves
garlic
3
tablespoons
water
1/2
teaspoon
turmeric
1
teaspoon
salt
1/2
teaspoon
cayenne
1
teaspoon
fennel seeds -- (optional)
Preparation:
Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a pan. When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes. Add the potatoes and fry until encrusted with the paste.
