Description
Crisp baby yukon potatoes smothered in an Indian curry sauce that goes great as a main course or a side dish.
Ingredients
- 20 whole Baby Yukon Gold Potatoes, Cleaned
- 1 piece (1-inch Size) Ginger, Peeled
- 2 whole Roma Tomatoes
- ½ teaspoons Turmeric Powder
- 2 whole Green Chili Peppers, Stems Removed
- 2 Tablespoons Canola Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Black Mustard Seeds
- 1 whole Large Onion, Diced
- ½ teaspoons Cinnamon Powder
- ½ teaspoons Garam Masala
- 1 teaspoon Coriander Powder
- 1-½ teaspoon Salt To Taste
- ¾ cups Plain Yogurt
- 1 Tablespoon Fresh Cilantro (optional)
- 1 cup Cooked Rice Or Warm Naan, To Serve (optional)
Preparation
Add potatoes to a pot and fill with cool water. Bring potatoes to a boil and cook just until fork-tender. Once potatoes are cooked, strain and set aside.
Meanwhile, make the paste or sauce. Add ginger, tomatoes, turmeric powder, and green chilies to a food processor. Pulse until you have a salsa-like sauce. Set aside.
Heat a large skillet on medium-high heat, and after a minute or two, add canola oil. Once heated, add cooked potatoes to skillet and give skillet a swirl. You going to crisp the skin on these potatoes for about 8 minutes. Once they get crispy, remove potatoes to a plate and reserve for later.
To the same skillet, add cumin and mustard seeds, and let sizzle for about 4 minutes, stirring along the way. Add onions and cook until very tender but not caramelized, about 10 minutes. Stir in cinnamon, garam masala, and coriander powder.
Add sauce and continue to stir. Add salt and yogurt and give it another good stir. Once sauce begins to simmer, add potatoes, stir again. Cook for about 10 more minutes to let flavors meld.
Serve alongside rice or naan, or other warm Indian bread, and shower with fresh cilantro if desired.
