potatoes with ginger and garlic

I'm going to leave the quantities blank, as everyone has their own idea about spices.

potatoes, boiled in their jackets, cooled, and cut into 2cm cubes
fennel seeds
a lump of fresh ginger
some cloves of garlic
about 1 tbsp ground nut oil

Put the garlic and ginger in a liquidiser and add about 3 tbsp of water; whizz it up.

Heat the oil in a pan - we use a wok.  When it's hot, add about 1 tsp of fennel seeds, and cook until they sizzle.

Add the garlic/ginger/water mix - stand back, because it will sizzle.  Cook that down for a few minutes to reduce it.

Add the potato to the wok, and stir it about for about 7 minutes.  It won't look very inspiring until towards the end, when you are left with a garlicy gingery crusty load of spuds, which are utterly lovely.

tagged with

posted by ramtops on 16 Sep 08 - 11025 views


recipes from ramtops


Madhur Jaffrey's Indian Cooking