Ginger-Garlic Potatoes

Ingredients And Procedures

Ingredients
1		potatoes, cooked, peeled, 3/4 inch diced
1	each	ginger, fresh, 2x1x1 inch piece, peeled, coarsely chopped
3	each	garlic, cloves
3	tablespoon	water
1/2	teaspoon	turmeric
1	teaspoon	salt
1/2	teaspoon	cayenne
1	teaspoon	fennel seeds, optional

Directions:
Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a wok or large pan. When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (don't lean over the pan and inhale too deeply.) Add the potatoes and fry until encrusted with the paste. Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.

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