5 md Potatoes, cubed & cooked

1 sl Ginger

1 tb Coriander

1 ts Cumin

6 tb Tomato sauce

6 tb Vegetable oil

1 ts Fennel

1 ts Fenugreek

1/2 ts Black mustard seeds

3 ea Whole dried red chilies

1 ts Salt

1 1/2 ts Lemon juice

1 ts Garam masala

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.