Indian Potatos
with asafedita and cumin

This is based (loosely) off of an Indian potato recipe in a tomato sauce. I have altered it with the addition of the fennel, beer, and stock.

  1. Boil (or pressure cook) 8-10 potatos, remove their skins, crush into 1-2 cubic inch size pieces and set aside.
  2. In a large pot (or saute pan) place 2 tbsp. of oil (or ghee) and darken:
    1. 1/2 tsp whole cumin seed
    2. 1/4 tsp whole fennel seed
    3. 1/8 tsp ground asafetida
    4. 3-4 small, red drid chili peppers (chili pequin), lighly crushed.
    This should only take a few seconds.
  3. Add the drained potatoes to the oil and begin to saute.
  4. Add 1/2 tbp tumeric and saute until lightly browned, just a few minutes.
  5. Add 14 oz tomato sauce, and a pint of liquid (beer or stock)
  6. Add salt (or bullion) to taste.
  7. Simmer. Ready to eat in about 15 minutes, but a slow 1-hour simmer will develop smoother flavor.
Aaron Birenboim
Last modified: Wed Nov 23 08:24:45 MST 2005