Curried Almond and Poppy Seed Potatoes


Serves: 4
Total Calories: 312

Ingredients

4 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1/4 cup coarsely chopped raw cashew nuts
1 1/2 teaspoons , white poppy seeds
1 teaspoon Garam Masala
2 tablespoons vegetable oil
1 teaspoon cumin seeds
3 to 5 dried red chili peppers, such as chile de arbol, with stems
1/4 teaspoon turmeric
8 to 10 small potatoes (about 1 1/4 pounds), cut into 4 to 6 wedges each
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
1 cup water
1/4 cup heavy cream or coconut milk (optional)
1/2 teaspoon coarsely ground green cardamom seeds

Directions:

1. In a small food processor, process together the ginger, garlic, cashews, and poppy seeds, adding about 2 tablespoons water to make a paste. Mix in the garam masala and transfer to a bowl.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and red chili peppers they should sizzle upon contact with the hot oil. Quickly add the potatoes, turmeric, and salt and stir until golden, 5 to7 minutes.

3. Add the ginger-poppy seed paste and continue to stir over medium-low heat until traces of oil are visible on the sides, 7 to 10 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.

4. Add the water, cover the pan, and cook over medium-high heat until the potatoes are soft and the sauce is thick, about 10 minutes. Add the cream or coconut milk, if using, and simmer another 3 minutes. Transfer to a serving dish, lightly stir n the cardamom seeds, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 312
Calories from Fat: 105

This Curried Almond and Poppy Seed Potatoes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
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Diced Potato Curry with Pickling Spices
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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
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Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
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