Potatoes in Yogurt Recipe
Ingredients
| 8 medium-sized red potatoes | ||
| Vegetable oil for skillet-frying | ||
| 2 medium-sized onions | ||
| Vegetable oil | 1/5 Cup (16 tbs) | |
| Turmeric | 1/2 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Ginger | 1 Teaspoon, grated | |
| Salt | To Taste | |
| Medium | 2 | |
| Water | 3/4 Cup (16 tbs) | |
| 1 cup unflavored yogurt | ||
| Coriander leaves | 4 (Garnish.) | |
Directions
Boil potatoes until tender, but do not overcook. Drain, let cool and peel. Using a fork, prick holes in the potatoes. Skillet-fry whole potatoes in a small amount of vegetable oil until browned. Remove and set aside.
Briefly process onions in a blender or food processor until finely chopped but not pureed. Skillet-fry onions in 1/3 cup oil until brown. Add turmeric, cayenne pepper, grated ginger and salt. Continue frying for a few more minutes.
Briefly process tomatoes until finely chopped. Add tomatoes, 1/4 cup of the water and yogurt. Simmer uncovered for 2 minutes until slightly reduced. Add remaining 1/2 cup water and potatoes. Cover and cook over medium heat for 15 to 20 minutes, occasionally spooning yogurt gravy over potatoes.
Garnish with coriander leaves.
Briefly process onions in a blender or food processor until finely chopped but not pureed. Skillet-fry onions in 1/3 cup oil until brown. Add turmeric, cayenne pepper, grated ginger and salt. Continue frying for a few more minutes.
Briefly process tomatoes until finely chopped. Add tomatoes, 1/4 cup of the water and yogurt. Simmer uncovered for 2 minutes until slightly reduced. Add remaining 1/2 cup water and potatoes. Cover and cook over medium heat for 15 to 20 minutes, occasionally spooning yogurt gravy over potatoes.
Garnish with coriander leaves.
Chef
