| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Kashmiri |
New, The spice t |
1 |
Servings |
INGREDIENTS
| 700 |
g |
Small new potatoes, boiled |
|
|
and peeled |
| 4 |
T |
Mustard oil |
| 1/2 |
t |
Chilli powder, up to 1 up |
|
|
to |
| 2 |
|
Brown cardamom pods, bruised |
| 4 |
|
Green cardamom pods, bruised |
| 1/2 |
t |
Dry ground ginger |
| 2 |
t |
Ground coriander |
| 1 |
t |
Salt or to taste |
| 150 |
g |
Natural yoghurt, beaten |
INSTRUCTIONS
In a medium sized saucepan, heat the oil until smoking point and fry
the potatoes in two batches, until they are well browned. Take the pan
off the heat and drain on absorbent paper. Using a toothpick, prick
the potatoes all over to allow flavours to penetrate. Place the pan
back over a low heat and add the chilli powder followed by 2tbsp
water. Cook for 1 minute and add the remaining spices. Cook for a
further minute. Add the browned potatoes, salt and yoghurt. Cover the
pan tightly and reduce the heat to low. Cook until the sauce thickens
and coats the potatoes (5-6 minutes). Remove from the heat and serve
with naan or chapatties. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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