Maya's Potatoes

• 8 medium potatoes
• 1 x vegetable oil for deep frying
• 1 each onions coarsely chopped
• 4 each garlic cloves pressed
• 6 tablespoons vegetable oil
• 1 pinch asafetida
• 7 each fenugreek seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon black onion seeds
• 1/4 teaspoon mustard seeds, black
• 1 each bay leaves
• 3 each sweet red bell peppers dried
• 1/2 teaspoon turmeric
• 2 medium tomatoes chopped
• 1 pinch sugar
• 1 1/2 teaspoons salt

1. Boil potatoes at least 2 hours ahead.
2. Leave to cool.
3. Just before cooking the dish, cube them into bite-sized pieces.
4. Heat oil over a medium flame.
5. Fry potatoes in small batches until golden brown on all sides.
6. Drain and set aside.
7. Save some of the oil for later use.
8. Blend onion and garlic with 3 tablespoons water.
9. Heat 6 tablespoons oil in large pot.
10. When very hot, add asafetida, fenugreek, fennel, onion, and mustard seeds and bay leaf and red pepper in quick succession.
11. Fry 20 seconds until bay leaf darkens.
12. Add paste from the blender and turmeric.
13. Fry, stirring for 5 minutes.
14. Add tomatoes and sugar.
15. Gently stir in 2 cups water, salt and potatoes.
16. Bring to a boil.
17. Cover and simer for 10 minutes.
18. Turn each potato over and simmer another 10 minutes.
19. Serve hot.

potatoes, vegetable oil, onions, garlic, vegetable oil, asafetida, fenugreek seeds, fennel seeds, black onion, mustard seeds, bay leaves, sweet red bell peppers, turmeric, tomatoes, sugar, salt

Taken from recipeland.com/recipe/v/mayas-potatoes-36950 (may not work)