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Servings: Serves 4-5
A great side dish for an Indian meal.
1 pound 6 oz. potatoes
Piece of gingerroot, 2”x1”, peeled and coarsely chopped
3 cloves garlic, peeled
3 tablespoons water
½ teaspoon turmeric
1 teaspoon salt
½ teaspoon cayenne pepper
5 tablespoons oil
1 teaspoon fennel seeds
Boil potatoes in skins. Drain and cool completely. Peel and cut into ¾”-1” pieces. Put ginger, garlic, water, turmeric, salt and cayenne in blender. Blend until a smooth paste.
Heat oil in skillet over medium flame. Put in fennel seeds and let sizzle. Put in garlic-ginger paste and stir-fry 2 minutes. Add potatoes. Stir-fry 5-7 minutes until potatoes are crusted.
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