Yield: 1 servings
|700 grams||Small new potatoes; boiled and peeled|
|4 tablespoons||Mustard oil|
|½ teaspoon||Chilli powder; up to 1, up to|
|2 \N||Brown cardamom pods; bruised|
|4 \N||Green cardamom pods; bruised|
|½ teaspoon||Dry ground ginger|
|2 teaspoons||Ground coriander|
|1 teaspoon||Salt or to taste|
|150 grams||Natural yoghurt; beaten|
In a medium sized saucepan, heat the oil until smoking point and fry the potatoes in two batches, until they are well browned. Take the pan off the heat and drain on absorbent paper. Using a toothpick, prick the potatoes all over to allow flavours to penetrate.
Place the pan back over a low heat and add the chilli powder followed by 2tbsp water. Cook for 1 minute and add the remaining spices. Cook for a further minute.
Add the browned potatoes, salt and yoghurt. Cover the pan tightly and reduce the heat to low. Cook until the sauce thickens and coats the potatoes (5-6 minutes). Remove from the heat and serve with naan or chapatties.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.