YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsIngredients
Directions
Place ginger, coriander, cumin, tomato sauce and 3 tablespoons water in a blender and blend until smooth.
Break potatoes into bite sized pieces.
Heat oil in a large pot.
When hot, throw in fennel, fenugreek and mustard seeds.
After 20 seconds, add red chilies. As they darken, put in paste from blender.
Fry for 5 minutes, stirring frequently. Put in the potato pieces and fry for 3 to 5 minutes.
Add 1½ cup warm water.
Bring to a boil.
Add salt and lemon juice. Simmer for 20 minutes.
Before serving, sprinkle with garam masala.
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