1 lb Potatoes
1 1/2 oz Ginger root, peeled and chopped
3 Cloves garlic, peeled
3 tbsp Water
1/2 tsp Turmeric
1 tsp Salt, (optional)
1/4 tsp Cayenne pepper, (to taste)
1 tbsp Vegetable oil
1 tsp Fennel seed, (optional)
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Boil the potatoes in their jackets. Drain and allow to completely cool. (Can be done the night before.) Peel and cut into 1-inch cubes.
Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor. Blend until it becomes a paste.
Heat the oil in a large non-stick or cast-iron pan over a medium flame. When it is hot, add the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown crust. Posted to Digest eat-lf.v096.n160
Date: Fri, 20 Sep 1996 04:07:38 GMT
From: harper@tribeca.ios.com (Robin Carroll-Mann) NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat 0.4 g., 24.4% calories from fat.
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