Ginger-garlic potatoes

1 Servings

Ingredients

Quantity Ingredient
1 x Potatoes, cooked, peeled,
And cut in 3/4 inch dice
1 2\" x 1\" x 1\" in piece of
Fresh ginger, peeled and
Coarsely chopped
3 Cloves garlic
3 tablespoons Water
½ teaspoon Turmeric
1 teaspoon Salt
½ teaspoon Cayenne
1 teaspoon Fennel seeds (optional)

Directions

Blend the water and spices (except the fennel seeds) into a paste.

Heat some oil in a pan (I use a wok.) When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (donUt lean over the pan and inhale too deeply.) Add the potatoes and fry until encrusted with the paste. Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.

This is unquestionably one of the best potato recipes ever. It comes again from Madhur Jaffrey. On this, I give exact measurements.

From: narad@... (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...

using MMCONV

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