Potatoes with Ginger and Garlic

* Exported from MasterCook II *

Potatoes with Ginger and Garlic

Recipe By : Madhur Jaffrey's Indian Cooking (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Potatoes
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound potatoes
1 1/2 ounces ginger root -- peeled and chopped
3 cloves garlic -- peeled
3 tablespoons water
1/2 teaspoon turmeric
1 teaspoon salt -- (optional)
1/4 teaspoon cayenne pepper -- (to taste)
1 tablespoon vegetable oil
1 teaspoon fennel seed -- (optional)

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.

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NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat
0.4 g., 24.4% calories from fat.