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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Nice side dish but sometimes I add more tomatoes some frozen peas and then can eat this as an vegetarian main dish. Ingredients:
2 tablespoons vegetable oil |
1 lb potato, peeled and cubed |
1 onion, chopped |
1 clove garlic, finely chopped (or more) |
1 chopped green chili peppers or 1 red chili pepper (optional) |
1 teaspoon cumin seed |
1/2 teaspoon turmeric |
1/2 teaspoon ground coriander |
1/2 teaspoon garam masala |
1/2 teaspoon salt |
2 cloves |
2 cardamom pods |
2 bay leaves |
1 inch cinnamon stick |
5 tablespoons natural yoghurt |
3 tomatoes, chopped |
3 tablespoons chopped fresh coriander or 3 tablespoons parsley |
Directions:
1. Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
2. Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
3. Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
4. Serve hot with the coriander sprinkled on top.
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