Pot-Roasted Fried Whole Potatoes in Yogurt Curry

Serves: 4
Total Calories: 851


1 1/2 pounds small white or red potatoes, each not more that 1 1/4-inch across
1 cup nonfat plain yogurt
1 1/2 cups water
1 1/2 cups peanut oil for deep-frying
2 teaspoons cumin seeds
2 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch), broken
3 whole cloves
1 tablespoon ground fennel seeds
1 tablespoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cayenne pepper, or to taste
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
1/2 teaspoon Garam Masala


1. Boil the potatoes in lightly salted water to cover until crisp-tender, about 10 minutes. Drain, let cook, then prick each potato all over with a fork. (So the spices penetrate the inside.) Meanwhile, in a blender, blend together the yogurt and water until smooth.

2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or until a small piece of potato dropped into the hot oil rises to the top in 15 to 20 seconds. Add the potatoes to the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning them carefully with a slotted spatula, until they are golden 2 to 3 minutes. Drain on paper towel.

3. Remove all but 2 tablespoons oil from the wok and discard or reserve for another use. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seed, cardamom pods, cinnamon, and cloves they should sizzle upon contact with the hot oil. Quickly add the potatoes, fennel seeds, coriander, ginger, cayenne pepper, asafoetida, and salt, and stir carefully until the spices cling to the potatoes, about 3 minutes.

4. Add the yogurt-water and bring to a boil, stirring constantly, over high heat. Reduce the heat to low, cover the pan and summer until most of the water has been absorbed, leaving behind a medium-thick sauce, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, 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: 851
Calories from Fat: 720

This Pot-Roasted Fried Whole Potatoes in Yogurt Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

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Diced Potato Curry with Pickling Spices
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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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