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okay - for those of you who can't find their crock pot (Jenn) ... this should help in the interim.
this one is from MIL so the measurements (if there are any) are really by eye ball, but it's very easy and YUMMY!
You'll use 3 or 4 decent sized potatoes. Peel and cube.
1 dried red pepper
1/2 t fenugreek seed
1/2 t mustard seeds
1/2 t cumin seeds
pinch of asofeda
1 to 2 t tumeric
2 T salt
3 to 4 jalapeno peppers ... depending on how spicy you like it
heaping t of corriander/cumin (is a mixture of spices sold in Indian stores)
1/2 t garaham masala
2 t or so minced ginger
1/4 to 1/2 c ketchup
2T brown sugar
Pour about 3 T oil in LARGE pan & heat oil but do not let smoke. Break the red pepper in, add all of the seeds, asofeda & tumeric. You're cooking the spices but DO NOT let them burn (v. easy to do ... I usually have to start over once). You'll hear the seeds popping and it will be very fragrant. Before it burns, add the potatoes & enough water to cover the potatoes. Add salt, garaham masala, corriander/cumin & ginger. Cover pan and simmer on low until potatoes soft, but not super-mushy. Once the potatoes are cooked, add the ketchup and brown sugar. I like to turn the heat down and let it 'stew' for awhile w/the lid off to thicken up a bit.
YUM!
this one is from MIL so the measurements (if there are any) are really by eye ball, but it's very easy and YUMMY!
You'll use 3 or 4 decent sized potatoes. Peel and cube.
1 dried red pepper
1/2 t fenugreek seed
1/2 t mustard seeds
1/2 t cumin seeds
pinch of asofeda
1 to 2 t tumeric
2 T salt
3 to 4 jalapeno peppers ... depending on how spicy you like it
heaping t of corriander/cumin (is a mixture of spices sold in Indian stores)
1/2 t garaham masala
2 t or so minced ginger
1/4 to 1/2 c ketchup
2T brown sugar
Pour about 3 T oil in LARGE pan & heat oil but do not let smoke. Break the red pepper in, add all of the seeds, asofeda & tumeric. You're cooking the spices but DO NOT let them burn (v. easy to do ... I usually have to start over once). You'll hear the seeds popping and it will be very fragrant. Before it burns, add the potatoes & enough water to cover the potatoes. Add salt, garaham masala, corriander/cumin & ginger. Cover pan and simmer on low until potatoes soft, but not super-mushy. Once the potatoes are cooked, add the ketchup and brown sugar. I like to turn the heat down and let it 'stew' for awhile w/the lid off to thicken up a bit.
YUM!
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