Spicy Creamy Potatoes
Source of Recipe
Indian Vegetarian Cookery
List of Ingredients
3 tablespoons oil
1 teaspoon cumin seed
2 cloves
2 1/4 pounds potatoes, washed and sliced
1/4 pint plain yogurt
4 ounces minl
1 large tomato, peeled, seeded, chopped
4 ounces water
1 tablespoon cream (optional)
PASTE:
2 teaspoons oil
1 large onion, peeled and sliced
2 tablespoons grated coconut
1 teaspoon anise seeds
1 inch fresh ginger
4 dried red chilies
6 cloves garlic
1/2 teaspoon black peppercorns
1/2 teaspoon nigella seeds (optional)*Recipe
* Nigella seeds can be bought at an Indian grocery. To make the paste heat the oil in a frying pan and fry all the ingredients for 2-3 minutes. Put into a blender and blend to a smooth paste with 2 tablespoon water. Heat the vegetable oil in a large pan and fry the cumin seeds until they splutter. Add the cinnamon and cloves and fry for 30 seconds more. Add the potatoes and season with salt. Cover and cook on low heat until the potatoes are soft, about 20 minutes. Mix the yogurt, milk, paste and tomato with the water in a separate bowl. Add to the vegetables and cook for 1 minute. Add cream and serve at once. Serves 6.
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