INGREDIENTS

INSTRUCTIONS

Peel potatoes and prick them in 4 or 5 places. Put them in a bowl of
cold water until you are ready to cook them.  Heat 5 tbsp. of the
vegetable oil in a large non-stick pan that can  hold all the potatoes
in one layer (such as a 5-quart casserole; cast  iron dutch oven is
great) over medium-high heat. When the oil is very  hot, drain the
potatoes, pat them dry on paper towels, and add to pan  with oil. Fry
them until they acquire several tiny browned spots and  a crust (about
8-10 minutes), turning and tossing them to ensure even  browning. (This
is an essential step, as the browning prevents the  potatoes' falling
apart during prolonged cooking.) With a slotted  spoon, transfer them
to a bowl.  Add the rest of the oil to the pan along with the onions.
Fry until  the onions turn caramel brown (the onions will become kind
of sticky  and the oil will separate from them -- about 15 minutes),
stirring  constantly so that they do not burn. Add ginger, and fry for
an  additional 30 seconds. Add cumin, coriander, turmeric, red pepper,
and Mughal garam masala all at once, and stir rapidly for 15 seconds.
Add tomatoes, yoghurt, salt, and the fried potatoes (in one layer),
and bring to a boil. Reduce heat and simmer very gently, covered (we
also crimp some aluminum foil around the lid edges to ensure a good
seal), for 35 minutes or until the potatoes are fully cooked. Check
during cooking to make sure the gravy is not sticking and burning.  The
gravy should be thick enough to coat the potatoes. If it looks  thin
and runny, increase heat and boil rapidly, uncovered, until it  reduces
to the desired consistency. If, on the other hand, the gravy  is too
thick, add a few tablespoons of water.  Add cream, stir, and simmer
until heated through. If you want the  dish to taste milder and
subtler, stir in a little more oil (about 2  T). Check for salt, and
serve.  Note: This dish improves with keeping. For best results make it
at  least a few hours before you are going to serve it. It can be
refrigerated for up to 4 days without loss of flavor.  Recipe by:
riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)  Posted to
MC-Recipe Digest V1 #754 by The Meades  <kmeade@idsonline.com> on Aug
21, 1997

A Message from our Provider:

“Jesus: the human face of God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1407
Calories From Fat: 830
Total Fat: 94.4g
Cholesterol: 217.4mg
Sodium: 8920mg
Potassium: 3959.3mg
Carbohydrates: 135.2g
Fiber: 25.3g
Sugar: 35.1g
Protein: 22.3g