Maya's potatoes

6 servings

Ingredients

Quantity Ingredient
8 mediums Potatoes
Oil for deep frying
1 each Onion, coarsely chopped
4 eaches Garlic cloves, pressed
6 tablespoons Oil
1 pinch Asafetida
7 eaches Fenugreek seeds
½ teaspoon Fennel seeds
¼ teaspoon Black onion seeds
¼ teaspoon Black mustard seeds
1 each Bay leaf
3 eaches Dried red peppers
½ teaspoon Turmeric
2 mediums Tomatoes, chopped
1 pinch Sugar
1½ teaspoon Salt

Directions

Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces.

Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use.

Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot.

When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.

Madhur Jaffrey, "An Invitation to Indian Cooking"

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