Potatoes with Ginger and Garlic

Serves 20 to 25

10 pounds Idaho Potatoes 88 ct.
3 ounces Ginger
12 each Garlic Cloves
1 tablespoon Ground Cumin
1 teaspoon Cayenne Pepper
1 teaspoon Garam Masala
1 bunch Cilantro Chop
6 oz Vegetable Oil
2 tablespoons Kosher Salt
3 cups Tomatoes Peel, Chop
1 bunch Scallions Chop

Wash the potatoes well and steam until slightly undercooked, chill thoroughly and cut into large cubes.
Blend together the ginger, garlic, cumin, cayenne and garam masala until a fine paste.
Heat oil in a non-stick pan, add spice paste and saute until fragrant and lightly brewed, add potatoes and cook until lightly
browned, add tomatoes and continue to cook until well browned and tender, sprinkle with salt and chopped scallions, serve.

Chef’s Tips:

Garam masala is a basic blend of ground spices common in Indian and other South Asian cuisines.


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