Total Calories: 286
1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, then peel and cut them into 1-inch pieces. Reserve. In a food processor, process together the garlic, ginger, and onion to make a paste. Transfer to a bowl.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and fry the nugget pieces in one or two batches, turning them until borrowed, 1 to 2 minutes. (If using a saucepan, tilt it to a pool the oil in one place.) With a slotted spoon, remove the nugget pieces, leaving as much oil in the pan as possible.
3. Add the garlic-ginger-onion paste to the pan and cook, stirring, over medium heat until well browned, 12 to 15 minutes. (Do not cook quickly over high heat- the onions will burn and will not develop a rich flavor.)
4. Add the tomato sauce and cook, stirring over medium-high heat, about 2 minutes. Mix in the coriander, cumin, turmeric, salt, and 1/2 teaspoon garam masala, then add the fried nuggets and water and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook until the nuggets are fork tender, about 30 minutes.
5. Add the potatoes and cilantro, cover the pan, and simmer another 10 minutes to blend the flavors. Transfer to serving dish, sprinkle the remaining 1/4 teaspoon garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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