Black Pepper Alu

Course : Indian
Serves: 1
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1 tablespoon black peppercorns
1 tablespoon coriander seed
1 tablespoon cumin seed
1 piece cinnamon stick
8 whole cloves
1 piece fresh ginger root -- peeled
4 medium potatoes
1 piece asafoetida
1 teaspoon salt
1 Cup oil

Preparation / Directions:

Peel and boil the potatoes until they're about half-done, cut into bite-sized pieces. Grind spices into a paste. Put 3 tablespoons of oil in pan, add a pinch of asafoetida, the spice paste. Fry the paste for a couple of minutes, add the potato, stir to coat with the paste, add water to cover, add salt, cover pan and boil until the spices are cooked and sauce has thickened

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