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Ginger-garlic Potatoes

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      Title: GINGER-GARLIC POTATOES
 Categories: Vegetables, August
      Yield: 1 Servings
 
      1 x  Potatoes, cooked, peeled,
           And cut in 3/4 inch dice
      1    2" x 1" x 1" in piece of
           Fresh ginger, peeled and
           Coarsely chopped
      3    Cloves garlic
      3 tb Water
    1/2 ts Turmeric
      1 ts Salt
    1/2 ts Cayenne
      1 ts Fennel seeds (optional)
 
  Blend the water and spices (except the fennel seeds) into a paste.
  Heat some oil in a pan  (I use a wok.) When hot, put in the fennel
  seeds, and then the paste. Fry the paste for a few minutes (donUt
  lean over the pan and inhale too deeply.) Add the potatoes and fry
  until encrusted with the paste.
  
  Potatoes can also be cooked in the basic hash-brown method, or boiled
  or steamed, or baked, or cooked with a bchamel sauce, or mashed, or
  whatever.
  
  This is unquestionably one of the best potato recipes ever. It comes
  again from Madhur Jaffrey.  On this, I give exact measurements.
  
  From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94,
  Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV
 
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