Total Calories: 270
1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and coarsely break them with a fork.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, coriander, cumin, and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the turmeric, cayenne pepper, and asafoetida, then mix in all the chopped red tomatoes and cook until all the juices evaporate, about 10 minutes.
3. Add the potatoes and salt and cook over medium heat, turning gently, about 5 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook 2 to 3 minutes until completely incorporated. Then add the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook until the sauce is reduced by 1/3, 8 to 10 minutes.
4. Add the green tomato wedges and cilantro and cook another 5 minutes. Transfer to a serving dish, and add the pomegranate seeds, mint, and fenugreek leaves. Swirl lightly to mix, with some of them visible as a garnish. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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