Potatoes In A Thick Sauce

Course : Curry
Source:
Serves: 6
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Ingredients:

5 medium cooked potatoes -- cubed
1 slice ginger
1 tablespoon coriander
1 tablespoon cumin
6 tablespoons tomato sauce
6 tablespoons vegetable oil
1 teaspoon fennel
1 teaspoon fenugreek
1/2 teaspoon black mustard seeds
3 whole dried red chiles
1 tablespoon salt
1 1/2 teaspoons lemon juice
1 teaspoon garam masala
 

Preparation / Directions:

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.


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