Whole Potatoes in Spicy Yogurt Gravy
From Julie Sahni, Classic Indian Cooking
- 12 even-sized small boiling potatoes, such as red wax potatoes
(about 2 lbs. total)
- 7 tbs. light cooking oil
- 1.5 c. onions, finely chopped
- 1 tbs. ginger, finely chopped
- 2 tsp. ground cumin
- 4 tsp. ground coriander
- 1 tsp. turmeric
- 0.5-1.0 tsp. red pepper
- 1 tsp. Mughal garam masala
- 2 c. tomatoes, peeled and chopped or pureed, or 1 c. tomato sauce
- 2/3 c. plain yogurt
- 4 tsp. Kosher salt
- 2/3 c. heavy cream
- Peel potatoes, prick them with a thin skewer or knife in 4-5 places.
Put in bowl of water until ready to cook.
- Heat 5 tbs. oil in large pan that can hold all potatoes in one layer.
When hot, drain potatoes, pat dry on paper towels, and add. Fry until
potatoes acquire several tiny browned spots and a crust (about 8-10
minutes), tossing to brown evenly. (This prevents the potatoes from
falling apart during later cooking.) With slotted spoon, transfer
potatoes to a bowl.
- Add rest of oil, along with onions. Fry until onions turn caramel
brown (about 15 minutes), stirring to keep from burning. Add ginger,
fry for additional 30 seconds. Add spices, stir rapidly for 15
seconds. Add tomatoes, yogurt, salt, and fried potatoes (in one
layer), and bring to a boil. Cover, reduce heat, and simmer very
gently for 35 minutes or until potatoes are fully cooked. Check
to make sure gravy does not stick and burn. Check for consistency:
if too thick, add water; if too thin, raise heat and reduce.
- Add cream, stir, and simmer until heated through. Check for salt.
- I'm tempted to cut back on the salt, as well as the red pepper.
Keywords: Indian, Potato.