Baby Potatoes in Fragrant Yogurt Sauce

I often make this ‘Grandmother’s dish’ when entertaining. A loaf of French bread and perhaps, mango chutney, is all you need alongside for a light luncheon.

Veggie Type: Lacto

Servings: 4

1 pound baby red potatoes and washed
2 tablespoons + 2 teaspoons vegetable oil
1 cup finely chopped onion
1-1/2 teaspoons ground coriander
1-1/2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground fennel
1/8 teaspoon each: cinnamon, cloves, and cardamom
Pinch freshly ground black pepper
2 tablespoons tomato paste
1 cup plain yogurt, whisked with 1/4 cup water
1 teaspoon salt
2 tablespoons minced cilantro

1. Prick potatoes with a fork all around. In a heavy large skillet or wok over medium heat, sauté potatoes in 2 tablespoons of the oil. Cook, stirring occasionally until lightly browned on all sides, 15 to 20 minutes. Transfer potatoes to a plate and set aside. Pour off the oil and discard when cooled. (Potatoes won’t absorb the oil.)

2. Add remaining 2 teaspoons oil to skillet and sauté onions over medium heat for about 5 minutes, until edges start to brown. Stir in spices and cook for 2 more minutes. Add tomato paste and reduce heat to low.

3. Add yogurt mixture 2 tablespoons at a time, stirring constantly with each addition. Add salt and potatoes, and mix well. Cover skillet and simmer 10 to 15 minutes, for flavors to blend. Sprinkle with cilantro.

Makes 4 servings

Baby Potatoes in Fragrant Yogurt Sauce



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