*  Exported from  MasterCook II  *
 
                      Potatoes with Ginger and Garlic
 
 Recipe By     : Madhur Jaffrey’s Indian Cooking (adapted)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Potatoes
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         potatoes
    1 1/2  ounces        ginger root -- peeled and chopped
    3      cloves        garlic -- peeled
    3      tablespoons   water
      1/2  teaspoon      turmeric
    1      teaspoon      salt -- (optional)
      1/4  teaspoon      cayenne pepper -- (to taste)
    1      tablespoon    vegetable oil
    1      teaspoon      fennel seed -- (optional)
 
 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.
 
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 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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