Courtesy of PureZing

Serves 4

INGREDIENTS:

½ cup olive oil, divided
2 lbs. red potatoes, thinly sliced

SAUCE:

3 large onions, finely chopped
4 cloves garlic, pressed or finely minced
4 jalapeno chilies, seeded and in thin slices
3 bay leaves
1 ½ teaspoon turmeric
1 Tablespoon black mustard seeds
1 ½ Tablespoons fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon sugar
2 lbs. tomatoes, chopped
2 ½ cups water

DIRECTIONS:

In a large skillet, heat half the oil and sauté the potato slices until golden. Remove and drain on paper towels.

Add reserved oil to skillet and sauté the onion and garlic over medium low heat until golden. Add chilies, bay leaves, turmeric, black mustard seeds, fenugreek seeds and cook for 2-3 minutes to develop flavors. Add sugar and tomatoes and bring to a boil. Reduce heat and simmer 10 minutes.

Add water, return to a boil and then reduce heat and simmer 10 more minutes, stirring often. Add the potatoes and coat with the sauce. Simmer 5-10 minutes till heated and the potatoes are tender. Serve.