|
Ingredients
|
Quantity
|
|
Potatoes – cooked, peeled – cut in ¾”
dice
|
|
|
Fresh ginger (2” × 1”× 1”) – coarsely
chopped
|
1 piece
|
|
Garlic cloves
|
3
|
|
Water
|
3 tbsp
|
|
Turmeric
|
½ tsp
|
|
Salt
|
1 tbsp
|
|
Cayenne
|
½ tsp
|
|
Fennel seeds – optional
|
1 tbsp
|
Blend the water and spices (except the fennel seeds) into a paste.
Heat some oil in a pan. When hot, put in the fennel seeds, and then the paste.
Fry the paste for a few minutes. Add the potatoes and fry until encrusted with
the paste.
