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 ½ 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.
Your Potatoes in a Thick Sauce is ready. Bon appetit!
Related recipes: Vegetarian, Indian, Potatoes, Main dish
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