---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ginger-Garlic Potatoes
 Categories: Veg-cook, 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 T  Water
    1/2 t  Turmeric
      1 t  Salt
    1/2 t  Cayenne
      1 t  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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