2 tablespoons vegetable oil
2 cloves garlic, crushed
1/4 teaspoon ground neem seed
1 teaspoon dried rosemary
1/8 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried dill weed
1 tablespoon dried thyme
1 tablespoon dried sage
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1/4 teaspoon dried marjoram, minced
1/4 teaspoon dried parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried dill weed
salt and pepper to taste
1/4 teaspoon ground cinnamon
Heat oil in large saucepan over medium heat. Saute garlic and neem over medium heat five minutes. Stir garlic mixture to return to oil. Stir fry until golden brown on all sides.
Stir in sage, rosemary, basil, oregano, rosemary, basil, dill weed, thyme, sage, marjoram, sage, marjoram, parsley, basil, rosemary, dill weed, salt and pepper. Bring to a boil. Reduce heat to low; simmer for about 30 minutes or until potatoes are cooked. Serve with mashed potatoes or bagels.