Ingredients:
5 medium potatoes.
125 mls oil for frying
6 green cardamoms
2 black cardamoms
2" piece of cinnamon
4 whole cloves
1" piece of fresh ginger, minced
1 tsp cayenne pepper *
1½ tsps fennel powder
½ tsp turmeric powder
2 tsps coriander powder
1-2 tsps salt
300 mls water
175 mls full fat yoghurt
* the original recipe called for 2 tbsps of Kashmiri chile powder
Method:
5 medium potatoes.
125 mls oil for frying
6 green cardamoms
2 black cardamoms
2" piece of cinnamon
4 whole cloves
1" piece of fresh ginger, minced
1 tsp cayenne pepper *
1½ tsps fennel powder
½ tsp turmeric powder
2 tsps coriander powder
1-2 tsps salt
300 mls water
175 mls full fat yoghurt
* the original recipe called for 2 tbsps of Kashmiri chile powder
Method:
- Scrub the potatoes and boil (skin on) for about 10 minutes. Remove from the heat, cool, skin and prick all over with a fork until the potatoes are slightly spongy.
- Heat the oil in a pan and add the potatoes. Fry very gently for about 45 minutes, with a lid on the pan, until the potatoes are golden brown all over, and soft inside . Turn frequently so the potatoes brown evenly. Set aside once cooked.
- Remove all but 2-3 tbsps of the oil from the pan.
- Add the cardamoms, the cinnamon stick, the cloves and the ginger to the oil. Stir for about 2 minutes.
- Now add the powdered spices and the salt, plus 2 -3 tbsps water. Stir fry the spices for about 1 minute, then add the potatoes and the water.
- Bring to a boil and then lower the heat ( to low!). Cover the pan and cook for about 10 minutes.
- Remove from the heat and, little by little, add the yoghurt, stirring furiously so the yoghurt is incorporated into the sauce.
- Cook for about 10 more minutes, so the potatoes absorb the yoghurt/spice mixture.
