Potatoes in a Thick Sauce
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
potatoes
cubed, cooked |
|
| 1 | slice |
ginger
|
*
|
| 1 | tablespoon |
coriander
|
|
| 1 | teaspoon |
cumin
|
|
| 6 | tablespoons |
tomato sauce
|
|
| 6 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
fennel bulb
|
|
| 1 | teaspoon |
fenugreek
|
|
| ½ | teaspoon |
mustard seeds, black
|
|
| 3 | each |
red chilis, dried
whole |
* |
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
garam masala
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
potatoes
cubed, cooked |
|
| 1 | slice |
ginger
|
*
|
| 15 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 9E+1 | ml |
tomato sauce
|
|
| 9E+1 | ml |
vegetable oil
|
|
| 5 | ml |
fennel bulb
|
|
| 5 | ml |
fenugreek
|
|
| 2.5 | ml |
mustard seeds, black
|
|
| 3 | each |
red chilis, dried
whole |
* |
| 5 | ml |
salt
|
|
| 7.5 | ml |
lemon juice
|
|
| 5 | ml |
garam masala
|
*
|
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.
