Bazaar potatoes

6 servings

Ingredients

Quantity Ingredient
5 mediums Waxy boiling potatoes
4 Garlic cloves peeled & coarsely chopped
1 each 2-inch piece of ginger peeled & coarsely chopped
6 tablespoons Vegetable oil
1 pinch Ground asafetida
8 Fenugreek seeds
½ teaspoon Cumin seeds
½ teaspoon Fennel seeds
¼ teaspoon Kalonji (nigella seeds)
¼ teaspoon Brown mustard seeds
1 Bay leaf
1 medium Onion; finely minced
2 mediums Ripe tomatoes finely chopped (peeled & seeded if fresh)
¼ teaspoon Cayenne pepper
1½ teaspoon Salt
1½ teaspoon Lemon juice
1 teaspoon Garam masala

Directions

Boil the potatoes and let cool completely. Remove the peels and break the potatoes into 6 or 8 pieces each.

Place the garlic and ginger in a blender with 3 tablespoons water.

Process to a smooth paste.

In a wide pot set over medium-high heat, cook asafetida in hot oil, then immediately add fenugreek, cumin, fennel, kalonji, mustard seeds, and bay leaf. When the mustard seeds begin to pop, add the mniced onion. Cook and stir until onion begins to brown. Add garlic-ginger paste and cook another 4-5 minutes, stirring frequently. Add tomatoes and continue to cook and stir 5 minutes longer. Add potato pieces to the pan along with 1-¾ cups water, cayenne, salt and lemon juice. Bring mixture to a simmer, then cover and cook until sauce is thick, about 15-20 minutes. Stir in garam masala and serve.

Adapted by Karen Mintzias, from a recipe in: "Madhur Jaffrey's Spice Kitchen"

Submitted By KAREN MINTZIAS On 07-28-95

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