Categories: Vegetables, August 
      Yield: 1 servings 
  
           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