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.