Maya'S Potatoes

Recipe: Maya’S Potatoes

Ingredients

  • 8 md Potatoes Oil for deep frying
  • 1 ea Onion, coarsely chopped
  • 4 ea Garlic cloves, pressed
  • 6 tb Oil
  • 1 pn Asafetida
  • 7 ea Fenugreek seeds
  • 1/2 ts Fennel seeds
  • 1/4 ts Black onion seeds
  • 1/4 ts Black mustard seeds
  • 1 ea Bay leaf
  • 3 ea Dried red peppers
  • 1/2 ts Turmeric
  • 2 md Tomatoes, chopped
  • 1 pn Sugar
  • 1 1/2 ts Salt

Instructions

  1. Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame.
  2. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use. Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot.
  3. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric.
  4. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil.
  5. Cover & simer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Indian (Northern)

My rating: 5 stars:  ★★★★★ 1 review(s)