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Baby Potatoes in Fragrant Yogurt Sauce

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Baby Potatoes in Fragrant Yogurt Sauce

 

1 lb. red baby new potatoes, scrubbed and washed

2 tbsps. plus 2 tsps. vegetable oil

1 cup finely chopped onions

1/8 tsp. cinnamon

1/8 tsp. cloves

2 green cardamom pods, husked and seeds ground

pinch freshly ground black pepper

1/2 tsp. cumin

1 1/2 tsps. coriander

1 tsp. ground fennel

1 1/2 tsps. sweet paprika

2 tbsps. tomato paste

1 cup plain yogurt, whisked with 1/4 cup water

1 tsp. salt

2 tbsps. minced cilantro

 

Prick the potatoes with a fork on all sides. Heat 2 tablespoons oil in a heavy

large skillet or wok over medium heat. Add the potatoes and cook stirring

occasionally, until lightly browned on all sides, for about15 minutes. Remove

the potatoes onto a plate. Discard the oil (potatoes don't absorb oil).

Heat the remaining 2 teaspoons oil in a saucepan over moderate heat. Saute the

onions until the edges start to brown, for 6 minutes. Stir in the spices and

cook for 2 more minutes. Add the tomato paste. Reduce heat to low. Add the

yogurt mixture, 2 tablespoons at a time, stirring constantly. Add the salt and

potatoes. Mix well. Cover and simmer for flavors to blend, 10 minutes. Transfer

to a heated serving dish. Serve hot garnished with cilantro.

Makes 4 to 5 servings.

 

 

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