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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, cover potatoes with water and bring to a boil. | 2. Lower heat and simmer, covered, 30-35 minutes, until tender. | 3. Drain, cool slightly, and peel. | 4. Chop the potatoes into 1/2" cubes. | 5. In a food processor, pulse the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed. | 6. In a large nonstick frying pan, heat the olive oil over medium-high heat. | 7. When hot, add the fennel and cook 30 seconds. | 8. Remove pan from the heat, stir in the spice paste, then cook 2 more minutes. | 9. Add the potatoes and stir to evenly coat them with the spice paste. | 10. Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust. | 11. Sprinkle with cilantro or parsley to garnish. | 12. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6			-	-	-	-
water	4	tablespoons		0.0	0.0	0.0	0.0
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
garlic clove	4		chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
red pepper	1	pinch	ground	0.0781	0.0172	0.0037	0.0009
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.