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Maya's Potatoes

Maya's Potatoes
Main Ingredient: Potatoes Tomatoes

Cuisine: Indian

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Maya's Potatoes ingredients

  • 8 med Potatoes
  • Oil for deep-frying
  • 1 Onion, coarsely chopped
  • 4 garlic clove, pressed
  • 6 T Oil
  • 1 pn Asafetida
  • 7 fenugreek seeds
  • 2483527⁄624973141 t Fennel seeds
  • 2483527⁄624973141 t Black onion seeds
  • 2483527⁄624973141 t Black mustard seeds
  • 1 Bay leaf
  • 3 Dried red peppers
  • 2483527⁄624973141 t Turmeric
  • 2 med Tomatoes, chopped
  • 1 pn Sugar
  • 372529⁄-2009260032 t Salt

Cooking Maya's Potatoes

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


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