Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 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. Quote Link to comment Share on other sites More sharing options...
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