Recipe for Potatoes in a Thick Sauce 
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Yield:
6 servings
Ingredients:
Amount Ingredient
5 med Potatoes, cubed & cooked
1 slc Ginger
1 tbl Coriander
1 tsp Cumin
6 tbl Tomato sauce
6 tbl Vegetable oil
1 tsp Fennel
1 tsp Fenugreek
1/2 tsp Black mustard seeds
3 x Whole dried red chilies
1 tsp Salt
1/2 tsp Lemon juice
Instructions:
Instructions: Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth.

Break potatoes into bite sized pieces.

Heat oil (I use 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.

Madhur Jaffrey, "An Invitation to Indian Cooking.

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