Serves: 6
Total Calories: 208

5 potatoes cubed & cooked
1 slice ginger
1 tablespoon coriander
1 teaspoon cumin
6 tablespoons tomato sauce
6 tablespoons vegetable oil
1 teaspoon fennel
1 teaspoon fenugreek
1/2 teaspoon mustard seeds black
3 red chili peppers whole, dried
1 teaspoon salt
1 1/2 teaspoons lemon juice
1 teaspoon garam masala

Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth.

Break potatoes into bite sized pieces.

Heat oil (ghee) in a large pot. When hot, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add red chilies. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes.

Before serving, sprinkle with garam masala.

Nutritional Facts:

Serves: 6
Total Calories: 208
Calories from Fat: 120

More Recipes from the Cook'n Vegetarian Cookbook:
Aloo Mattar Rasedaar (India)
Bean Curd with Chinese Parsley
Chana Masaledar
Chinese Style Bean Sauce with Tofu
Cuban Black Beans
Cuban Red Beans & Rice
Daum Aloo (India)
Eggplant Matzo Mina
Falafel Golden Domes with Tahini Sauce
Family Style Cooked Red-Bean Curd (China)
Flageolets Parisiens (France)
Futari (Africa)
German Vegetable Medley
Gueyteow Pad Ki Mow (Thailand)
Gueyteow Pak (Thailand)
Hummus Bi Tahini (Middle East)
Jhalfaraazi (India)
Kabli Chana (India)
Kashmiri Stir-Fry
Khao Pad Krapow (Thailand)
Khao Pad Pong Kari (Thailand)
Lone Dao Jiow
Lucknawi Dal (India)
Masala Dal (India)
Mexican Pie
Mjeddrah
Pebya Kha-O (Thailand)
Potatoes in a Thick Sauce (India)
Republica Dominicana Red Beans & Rice
Rice Pilaf with Peas (Greece)
Stuffed Cabbage With Rice & Pine Nuts Avgolemono (Greece)
Sweet Saffron Rice (Kesari Bhaat)
Thai Fried Noodles (Pad Thai)
Vegetable Mafe (Africa)
West Indian Rice and Peas with Tempeh