Pot-Roasted Fried Whole Potatoes in Yogurt Curry


Serves: 4
Total Calories: 851

Ingredients

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

Directions:

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.


More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
Anaheim Peppers in Spicy Tamarind Sauce
Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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