Try this simple potato recipe for a change. These potatoes are just full of flavor with a slight hint of spiciness. If you enjoy spicier food, simply add extra cayenne pepper to it. Enjoy!
Recipe adapted from Madhur Jaffrey's Indian Cooking
Dry Potatoes With Ginger And Garlic
625 g (1 lb 6 oz) Potatoes
Piece of Fresh Ginger, about 5 x 2.5 x 2.5 cm( 2 x 1 x 1 inches), peeled and coarsely chopped
3 Cloves Garlic, peeled
3 Tbsp Water
1/2 tsp Ground Turmeric
1 tsp Salt
1/2 tsp Cayenne Pepper
5 Tbsp Vegetable Oil
1 tsp Fennel Seeds (optional)
Boil the potatoes in their jackets. Drain and let them cool completely. Peel the potatoes and cut them into 2-2.5 cm (3/4-1 inch) dice.
Put the ginger, garlic, 3 Tbsp water, turmeric, salt and cayenne pepper into the container of a food processor or blender. Blend until you have a paste. Put the oil in a large, preferably non-stick frying pan and set over medium heat. When hot, put in the fennel seeds if you are using them. Let them sizzle for a few seconds. Now put in the ginger garlic paste. Stir and fry for 2 minutes.
Put in the potatoes. Stir and fry over medium-high heat for 5-7 minutes or until the potatoes have a nice, golden brown crust on them.