| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | New potatoes |
| 4 | oz | Chopped onions |
| 1 | tb | Coriander seeds |
| 1 | ts | Cumin seeds |
| 12 | Peppercorns | |
| 1/2 | oz | Almonds |
| 2 | Brown cardamom pods | |
| Some nutmeg | ||
| 1/2 | oz | Grated coconut |
| 1 | ts | Poppy seeds |
| 6 | Cloves | |
| 1/2 | oz | Fresh ginger |
| 10 | Cloves garlic | |
| 1 | ts | Red pepper |
| 1/2 | ts | Turmeric |
| 5 | Green cardamoms, crushed | |
| 2 | ts | Salt |
| 1 | c | Yogurt |
| 1/2 | c | Water |
| 1 | tb | Chopped fresh coriander or parsley |
| 2 | Finely chopped chillies |
INSTRUCTIONS
GROUP 1 (BELOW GROUP 2 (BELOW GROUP 3 (BELOW REMAINDER Source - mmr@cs.rit.edu (Margaret Reek Soak the potatoes in 2 1/12 c water and 1 tsp salt for 20 minutes. Dry. Fry potatoes on medium heat in butter until browned on both sides. Roast all items in group 1 separately. Grind group 1 with group 2, with a little water, into a fine paste. Brown onions in butter. Add group 3 and paste made from groups 1 & 2. Cook on slow fire Beat in half the yogurt. Add fried potatoes and cook 5 minutes. Add rest of yogurt and 1/2 c water. Cook on slow fire for 20 minutes. Garnish with coriander and chillies, if desired. Posted to JEWISH-FOOD digest V97 #013, by alotzkar@direct.ca (Al) on Tue, 14 Jan 1997.
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