Ingredients
5 medium potatoes, cubed & cooked
1 slice ginger
1 tbsp coriander
1 tsp cumin
6 tbsp tomato sauce
6 tbsp vegetable oil
1 tsp fennel
1 tsp fenugreek
1/2 tsp black mustard seeds
3 each whole dried red chilies
1 tsp salt
1 1/2 tsp lemon juice
1 tsp garam masala
Directions
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
1/2 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.
Servings: 6 servings
Potatoes In A Thick Sauce Recipe brought to you by Recipe Ideas
Categories: Potato; Sauce; Vegetable
The History of Recipes
Recipes as a concept can be found back into the far past, in truth as far back into recorded history as early Egypt, and maybe further still. In practice though, generally, these old records were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by wealthy Romans. In his works, he recounts how the meals were separated into starters, main meal and dessert, a style of dining still practiced today. He also tells us how the cooks of Roman times were skilled in the use of a good variety of spices, including some that we all recognise like thyme, rue and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in recipe publications, many of which still exist in private collections. During the next few centuries, the powerful and wealthy tried to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes were highly sought after. However, it was during the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks are increasing in popularity as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Potatoes In A Thick Sauce recipe.
