A friend shared this recipe with me, and it's really great. Easy to do and the best part- no onions to chop or become teary-eyed over. Nice change from the norm. Serve as a main dish with rotis or rice for 2, or for 4 as a side to your Indian meal. Enjoy!
Provided by MrsMM
Categories Curries
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
- While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
- Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
- While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
- In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
- Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
- Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
- Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
- Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
- Garnish with cilantro if you like, and serve!
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